230g(1/2 lbs) Italian sausage – or your favourite sausage. Use gluten-free sausage if required - I used Morrison’s GF red pepper and red onion sausages
1tspvegetable oil
1large onionpeeled and chopped
3garlic clovespeeled and minced
2large red skinned potatoeschopped into chunks (skin left on)
1.5litres(0.22 gallons) hot chicken or vegetable stockmade from water + 3 stock cubes or 1.5 tbsp vegetable bouillon for gluten-free
6rashers bacon
240ml(1 cup) double/heavy cream
140 g(2 heaped cups) chopped kale
pinchof black pepper
pinchof paprika
Instructions
Cut the uncooked sausage into small pieces.
230 g (1/2 lbs) Italian sausage – or your favourite sausage.
Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.
1 tsp vegetable oil
Add in the onion and garlic and cook for a further 3 minutes.
1 large onion, 3 garlic cloves
Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
2 large red skinned potatoes, 1.5 litres (0.22 gallons) hot chicken or vegetable stock
Whilst the soup is cooking, fry or grill the bacon until crispy and then chop into small pieces. Put to one side.
6 rashers bacon
Once the potatoes are cooked, add in the cream, kale and black pepper. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
240 ml (1 cup) double/heavy cream, 140 g (2 heaped cups) chopped kale, pinch of black pepper
Ladle into 4 or 5 bowls. Top with the crispy bacon and a sprinkle on a little paprika.
pinch of paprika
Notes
Any leftover soup can be cooled, covered and stored in the fridge for a day or two. Reheat thoroughly before serving..Nutritional Information is per serving.