Pin it There's something about the smell of bacon hitting a hot pot that makes everything feel like home cooking, even if you're just following a recipe for the first time. I discovered this soup on a gray Tuesday afternoon when my fridge had exactly three things in it: Italian sausage, potatoes, and kale that needed rescuing. What started as improvisation became the kind of dish I now make whenever someone needs comfort in a bowl, no apologies necessary.
I made this for my neighbor Sarah on a particularly brutal winter evening when she'd just moved to town and didn't know anyone yet. She sat at my kitchen counter while it simmered, and by the time I ladled it into bowls, she was already talking about the season ahead like she belonged here. That soup turned into a standing Thursday dinner tradition that lasted through the whole year.
Ingredients
- Italian sausage (450 g / 1 lb, casings removed): This is where the soup's backbone comes from—get good sausage and don't feel shy about it, whether you like heat or prefer mild.
- Bacon (4 slices, chopped): The rendered fat is liquid gold for building flavor, so choose bacon you actually like eating on its own.
- Yellow onion (1 medium, diced): It softens into almost nothing but gives the broth its gentle sweetness that balances the meat.
- Garlic (3 cloves, minced): One minute in the hot pot with the onions is all it needs to perfume the whole thing.
- Russet potatoes (4 medium, scrubbed and sliced into 0.5 cm rounds): Don't peel them—the skin keeps them from falling apart, and it looks better too.
- Kale (120 g / 4 cups, stems removed and chopped): This wilts down fast and adds a gentle bitterness that cuts through the richness.
- Low-sodium chicken broth (1.2 liters / 5 cups): Use the good stuff if you can; it makes a real difference in the final taste.
- Heavy cream (240 ml / 1 cup): This transforms the broth into something silky without making it feel heavy on your stomach.
- Dried Italian herbs (1 tsp): The foundation of the Italian flavor—no substitutes needed.
- Crushed red pepper flakes (1/2 tsp, optional): Add this if you want a whisper of heat that builds as you eat.
- Salt and black pepper: Taste as you go; the sausage brings its own salt, so go easy at first.
Instructions
- Start with the Bacon:
- Chop your bacon and get it into a cold pot over medium heat so it renders slowly and crisps up golden. The whole kitchen will smell like a diner, which is exactly the signal that you're on the right track.
- Brown the Sausage:
- Once the bacon's out, add the sausage to those drippings and break it into small pieces with a spoon as it cooks. Don't rush this—let it get properly browned, which takes about 5 minutes and creates all the flavor you need.
- Build the Base:
- Toss in your diced onion and let it soften until it's translucent, then add the garlic and cook just until it becomes fragrant. This is the moment where everything shifts from raw ingredients to becoming something that smells like dinner.
- Add Potatoes and Broth:
- Slide in your potato slices, pour the broth over everything, and sprinkle in the Italian herbs and red pepper flakes if you're using them. Bring it all to a boil, then dial the heat back to a gentle simmer—you want it bubbling quietly, not aggressively.
- Cook Until Potatoes Yield:
- Let it go for 15 to 20 minutes until those potatoes are tender enough to break with a wooden spoon. This is the hardest part: waiting while your kitchen fills with this incredible smell.
- Wilt the Kale:
- Stir in your chopped kale and let it sink into the hot broth for 3 to 4 minutes until it's completely soft and dark. It shrinks down to almost nothing, which always surprises people.
- Finish Gently with Cream:
- Lower the heat to medium-low and pour in the heavy cream, stirring gently until everything's combined and warmed through. Whatever you do, don't let this boil—you'll end up with broken cream, and the soup loses its silky feel.
- Season and Serve:
- Taste it and add salt and pepper until it sings, then ladle into bowls and top with that bacon you set aside earlier. The contrast between the creamy broth and those crispy bacon pieces is what people always mention first.
Pin it My mother-in-law tasted this once and asked for the recipe, which I never expected because she's someone who makes everything from scratch and doesn't usually trust shortcuts. A month later she called to say she'd made it for her bridge club and wanted to know if I'd actually invented it or found it somewhere, because apparently everyone wanted to know what it was. That moment—when food you made becomes something people ask about—that's when you know you've landed on something real.
Why Potatoes Matter Here
Russet potatoes have this starchy quality that makes the broth taste creamier without needing more cream, and their flesh falls apart just enough to thicken everything naturally. I learned this by accident when I ran out of heavy cream once and expected the soup to be disappointing, but it was somehow even better—the potatoes did all the work. Now I always remember that sometimes the vegetables do more than you ask of them.
The Bacon-Sausage Ratio
It's tempting to load up on sausage because it feels luxurious, but the bacon is doing something subtle and important—it's building umami in the background while the sausage takes center stage. That balance is what keeps the soup from feeling meat-heavy and lets everything else shine. If you're someone who loves sausage, you can go up to 500 grams, but I'd still keep the bacon at four slices because it's that seasoning layer that ties everything together.
Making It Your Own
This is the kind of soup that doesn't mind small changes, which is part of why I make it so often. I've added carrots, celery, white beans, different greens—whatever was in my crisper drawer that morning. The core of bacon, sausage, and potatoes stays steady, and everything else just makes it feel fresh and new.
- For a lighter version that still feels indulgent, use half-and-half instead of heavy cream and nobody will notice the difference.
- If you want more vegetables without changing the cooking time, add diced carrots and celery when you put in the onions.
- A sprinkle of Parmesan on top at the very end, right before you eat it, adds a salty note that makes people lean in for another spoonful.
Pin it This soup has a way of showing up when you need it most, which is exactly what good food should do. Make it when you're learning to cook, make it when you want to impress someone, or make it just because Tuesday needs a little gentleness—it won't judge you either way.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance and store in the refrigerator. Add the cream when reheating to prevent separation.
- → What type of sausage works best?
Italian sausage links with casings removed, either mild or spicy depending on your preference. Turkey or chicken sausage also work well.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for 3-4 days. The potatoes may absorb some liquid, so add extra broth when reheating.
- → Can I freeze this soup?
Freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the cream before serving.
- → What can I serve with this soup?
Crusty bread, garlic knots, or a simple green salad complement this hearty soup perfectly. Grated Parmesan cheese makes a nice topping.