Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
Step-by-Step Instructions
We start by building our deep, savory base. In your large Dutch oven over medium-high heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel—this is for topping later. In the beautiful bacon fat that remains, add the Italian sausage, breaking it up with your spoon as it cooks. Let it get a good, brown sear; don’t just steam it until it’s gray. That caramelization equals flavor. Once the sausage is cooked through, use the slotted spoon to remove it and set it aside with the bacon, leaving about 2 tablespoons of fat in the pot.
Now, we build the aromatic foundation. To the flavorful fat in the pot, add the diced onion. Cook over medium heat for about 5 minutes until soft and translucent. Then, add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it, as burnt garlic turns bitter. Your kitchen will smell amazing at this point. Now, pour in the chicken broth and water, scraping the bottom of the pot with your spoon to release all those delicious browned bits (the fond). This is where so much flavor lives.
It’s time for the hearty elements. Add the cubed potatoes, salt, black pepper, and red pepper flakes (if using) to the pot. Bring the broth to a boil, then reduce the heat to a steady simmer. Let it cook for about 15-20 minutes, or until the potatoes are just fork-tender. You don’t want them mushy; they should still hold their shape. This is when the broth starts to take on a starchy, slightly thickened quality from the potatoes. Now, stir in the chopped kale and let it simmer for another 5 minutes until the kale is wilted and vibrant green.(See the next page below to continue…)