I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love.
—Michelle Babbie, Malone, New York
In a large stockpot, brown the Italian sausage over medium heat for 4-6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.
Add the finely chopped onion to the same pot with the reserved fat and sauté until soft and translucent, about 5-7 minutes. Return the sausage to the pot.
Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale. Stir to combine.
Slowly pour in the milk and heavy cream, and bring the mixture to a boil. Then reduce the heat and let the soup simmer, covered, for 10-15 minutes or until the potatoes are tender.
While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water until smooth. Once the potatoes are tender, stir the cornstarch mixture (“slurry”) into the soup. Cook for 1-2 minutes or until the soup thickens. Serve immediately, topped with crumbled bacon
