Ingredients:
- 1 1/2 tablespoons of extra virgin olive oil
- 1 lb. mild Italian sausage (4 links), casing removed
- 1 teaspoon of St. Lucifer Habanero Table Spice, divided
- 8 slices of bacon, cut to small pieces
- 1/2 large onion, diced
- 4 cloves of garlic, minced with garlic press
- 4 cups chicken broth, we use Goya packets or similar
- 1/4 tsp. kosher salt and 1/2 tsp. black pepper to taste
- 4 medium golden (Yukon) potatoes finely sliced, about 1/8" thick. Use a mandolin if available
- 4 cups kale, roughly chopped. You can sub spinach for escarole
- 3 cups water
- 1 cup milk, 2% or more
- 1/4 cup grated Parmesan cheese, extra for garnish
Directions:
- Add olive oil to a medium-high heat Dutch oven pot, or large pot.
- Brown the sausage in pot with ½ teaspoon of St. Lucifer Habanero Table Spice, breaking up sausage to small-medium chunks, not bits. Remove sausage with a slotted spoon and set aside.
- Add bacon to pot and cook until crispy, at low-medium heat.
- Stir in chopped onion. Cook for 3 minutes or until onions are translucent, leaving stove at low-medium heat.
- Add in minced garlic and cook for 1 minute, stirring to not burn the garlic.
- Add chicken broth, ½ teaspoon St. Lucifer Habanero Spice #11, salt and pepper.
- Add sliced potatoes and cooked sausage to the pot and bring to a simmer over medium heat.
- Continue cooking until potatoes start to soften, about 5-10 minutes.
- Add kale or kale substitute to the soup.
- Add water and simmer for an additional 10 minutes, stirring occasionally, making sure potatoes are tender and starting to break apart.
- Stir in the milk and Parmesan cheese, let heat through.
- Ladle soup into bowls and serve with Parmesan cheese, serve hot.
- Leftovers store well in refrigerator for 2-3 days or freeze for up to 2 months.