Recipe
Author
Hy-Vee Seasons Magazine
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Description
It's rich and worth it. But if you're looking to trim some fat, use half and half instead of heavy cream and lean Italian turkey sausage in place of pork sausage.
Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 4 slice(s) Hy-Vee bacon, chopped | ||
| 1 lbs. ground Italian sausage | ||
| 1 large onion, chopped | ||
| 4 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| 6 c. Hy-Vee chicken broth | ||
| 2 large russet potatoes, thinly sliced | ||
| ½ tsp. Hy-Vee salt | ||
| 1 c. heavy cream | ||
| 4 oz. kale, trimmed and chopped (2 packed cups) |
Directions
- In a large saucepan or Dutch oven, cook bacon over medium-low heat until crisp. Transfer bacon to bowl with a slotted spoon, drain any grease and wipe out saucepan with paper towel.
- Add sausage, onion, garlic and crushed red pepper to saucepan. Cook over medium-high heat until sausage is brown.
- Add chicken broth, potatoes and salt. Bring to boiling; reduce heat, cover and simmer for 20 minutes.
- Add cream and bacon; heat through. Just before serving, stir in kale.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 70mg
- Sodium: 1160mg
- Total Carbohydrates: 26g
- Protein: 13g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Back to School 2013.