1 lb ground Italian sausage
1 yellow onion, diced
4 cloves garlic, minced
1 (32 oz) container chicken stock (4 cups)
3 cups russet potatoes, cubed
1 tsp. salt (to taste)
1/4 tsp freshly ground black pepper (to taste)
2 cups kale, washed and cut into bite size pieces
1 1/2 cups heavy whipping cream
Garnish: Parmesan cheese, grated, to taste
Return sausage mixture back to pot and pour in chicken stock.
Cover and allow potatoes to simmer for about 15-20 minutes, until tender.
Once potatoes are tender, pour in heavy cream and stir. Season with salt and pepper.
Then add in kale and chopped, cooked bacon.
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