Wally’s Spicy Bacon and Sausage Cream Soup

TRH Wally's Spicy Bacon and Sausage Cream Soup

5 cups of Wally’s Homemade Chicken Feet Stock, or store-bought.
1 med onion, diced
2 rashers of bacon, thick cut and sliced 1 inch apart.
3 cloves of garlic, peeled and diced.
6 oz mild ground Italian sausage, rolled into 1/2″ balls.
2 med potatoes, peeled and cubed to 1/2″.
3 kale leaves, ribs removed and coarsely chopped.
1/2 tsp crushed red pepper
Salt and black pepper to taste.
1 pint of heavy whipping cream, to be added only before serving.
Makes 4 servings

In a non stick skillet, first lightly fry the bacon strips and remove to side.
Repeat individually with the onion and garlic – sautéed.
Remove to the side.
Finally,lightly brown the sausage and remove. Discard the fats.
Place all cooked Ingredients in a 3 quart pot.
Add chicken stock, red pepper, salt and black pepper and bring to a boil.
Add potatoes, reduce heat and simmer for 2 hrs.
Add kale and cook until tender, 10 to 15 minutes.
Remove from heat and add cream, stir and serve immediately.
Serve with garlic bread
Tried and tested, enjoy.

TRH Wally's Spicy Bacon and Sausage Cream Soup2
Garlic Bread
Make this 15 minutes before serving

4 large slices of sourdough round, or bread of your choice.
3 large garlic cloves, peeled and coarsely chopped.
6 large tbsp of butter
1/4 cup of canola oil

Add oil to a small non stick skillet over medium heat.
When oil is hot, add garlic and cook until golden brown.
Remove from oil and allow to cool.
In a small bowl, add the butter and garlic.
Mix together well then spread on the bread.
Place bread directly on an oven rack above a drip tray, 3 to 4 inches from broil and broil until edges of bread turn brown. Do not burn!
Serve with soup
Tried and tested, enjoy.

Prepared, tried and tested by: This recipe is approved by Doris Paul for submission to The Recipie Hunter (Cook and Enjoy) and submitted by: Wally Paul

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