Description
This comforting and hearty soup is the perfect nourishing meal for a busy day. Featuring savory Italian-style turkey sausage, crispy turkey bacon, tender Yukon gold potatoes, and vibrant fresh kale, all simmered in a creamy, balanced broth. It is a restaurant-quality dish made easy in your slow cooker, providing a warm, grounding embrace in every bowl.
Ingredients
8 slices turkey bacon, cooked and chopped
1 lb Italian-style turkey sausage, browned into crumbles
4 medium Yukon gold potatoes, diced
1 cup yellow onion, finely diced
3 teaspoons garlic, minced
4 cups chicken broth
1 teaspoon cracked black pepper
0.5 teaspoon sea salt
0.5 teaspoon dried thyme
1.5 cups heavy cream
2 tablespoons cornstarch
2 cups fresh kale, chopped
0.25 cup Parmesan cheese, grated
Instructions
Brown the turkey bacon in a skillet until crisp, remove and set aside.
Brown the Italian turkey sausage in the same skillet into large crumbles, then drain excess fat.
Place diced potatoes, onion, garlic, sausage, chicken broth, pepper, salt, and thyme into the crock pot.
Cook on low for 6 to 8 hours or high for 3 to 4 hours until potatoes are tender.
In a small bowl, whisk cornstarch with heavy cream until smooth.
Stir the cream mixture and chopped kale into the crock pot.
Cook for an additional 15 to 20 minutes until the soup thickens and kale is wilted.
Serve topped with the reserved crispy turkey bacon and grated Parmesan cheese.
Notes
Use full-fat coconut milk as a non-dairy alternative to heavy cream. Ensure the kale is washed thoroughly and the stems are removed for the best texture. Store leftovers in an airtight container for up to 3 days.