Recipe for October:

Thank you to Dana Pahl for her help with providing the recipes

every month!



1 pound Italian sausage (I use turkey sausage)
4 medium Yukon gold potatoes, sliced in half and

   then in 1/4-inch slices
1 large onion, chopped
6 slices of bacon cut in small pieces
3 cloves garlic, minced
1 bunch Kale or spinach stems removed, roughly chopped
8 cups chicken stock

   (not broth-Swanson's makes a very good chicken stock)
2-4 cups water
1 cup heavy whipping cream
Salt and pepper
1/4 or 1/2 tsp. red pepper flakes


Brown bacon bits in large soup pot.  Remove and drain on paper towel. 


Brown sausage in 2 tbls. bacon fat.  Drain on paper towel.  Saute

onions and garlic until onions are tender.  Add sausage and bacon back to pot and add chicken stock, water, salt and pepper and potatoes. 


Simmer until potatoes are tender (about 15 minutes).  Add kale

and red pepper flakes and simmer 5 minutes.  Add cream and

heat through. 


Adjust seasonings and serve immediately.