Passed along from a CSA member

1 lb -ground Italian sausage
1 ½ tsp -crushed red peppers
1 large -white onion, diced
4 Tbsp -bacon pieces
2 tsp -garlic puree
10 cups -water
5 cubes -chicken bouillon

1 cup -heavy cream
1 lb -Russet Potatoes, sliced (about 3 large)
¼ bunch -Kale


Sauté Italian sausage and crushed red pepper in a
large pot. Drain excess fat, refrigerate while you
prepare other ingredients. In the same pan, sauté
bacon, onions and garlic over low-medium heat for
approximately 15 min or until the onions are soft.
Add chicken bouillon and water to the pot and heat
until it starts to boil. Add the sliced potatoes and
cook until soft, about half an hour. Add the heavy
cream and just cook until thoroughly heated. Stir in
the sausage and the kale, let all heat through and