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This Spicy Bacon and Sausage Cream Soup is absolutely perfect for wintertime
Soup is a primarily liquid food, generally served warm or hot that is made by combining ingredients of meat or vegetables with stock, milk, or water.
Spicy Bacon and Sausage Cream Soup
- Prep Time: 30 minutes
- Cook Time: 135 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Soups, Stews, and Chili
- Method: Easy
Description
The savory flavors of the bacon and sausage combined with the creamy texture of the soup make for a comforting meal that is sure to satisfy. The addition of spices such as paprika, cumin, or chili powder adds a nice depth of flavor to the soup, making it even more enjoyable.
Ingredients
Units
Scale
- 5 cups of 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.
Instructions
- In a nonstick skillet, first lightly fry the bacon strips and remove them to the side.
- Repeat individually with the onion and garlic – sautéed.
- Remove to the side.
- Finally, lightly brown the sausage and remove it. 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.
Notes
Prepared, tried, and tested by Wally from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 10.3 g
- Sodium: 683.3 mg
- Fat: 31.6 g
- Carbohydrates: 67.9 g
- Fiber: 26.1 g
- Protein: 15.5 g
- Cholesterol: 86 mg
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