Ingredients
- 1 lb bacon, cooked and crumbled
- 1 lb Italian sausage, browned and drained
- 4 C chicken stock
- 1 tsp minced garlic
- 1 medium onion, diced
- 3 large potatoes, peeled and cut into cubes
- 2 C kale, diced
- 1 15 oz can full fat unsweetened coconut milk, refrigerated
Slow cooker
Place half of the cooked and crumbled bacon in a slow cooker. Reserve the other half as topping for the soup. Add the Italian sausage, chicken stock, garlic, onion and potatoes. Cover and cook on low for 6-8 hours or on High 4-6 hours, until the potatoes are tender. 30 minutes before the cooking time ends add the kale and finish cooking.
5 minutes before serving add just the white cream from the refrigerated coconut milk (reserve the rest of the coconut milk for another use) and let sit for 5 minutes.
Sprinkle the crumbled bacon on top and serve.
Stove top
Place the bacon, sausages chicken stock, garlic, onion and potatoes in a pot on the stove and cook until the potatoes are tender, about 30-40 minutes.
30 minutes before the cooking time ends add the kale and finish cooking.
5 minutes before serving add just the white cream from the refrigerated coconut milk (reserve the rest of the coconut milk for another use) and let sit for 5 minutes.
Sprinkle the crumbled bacon on top and serve.