Sausage And Kale Soup

Ingredients:
1 lb hot Italian sausage (3 links usually)
4 Slices Bacon
4 Cups Packed Kale
2 LG Russet Potatoes
1 Medium sized Sweet Onion diced
1/2 Cup diced Carrots
4 Garlic Cloves Minced
1/2 tsp of Red Pepper Flakes, Salt, and Black Pepper
36 ounce Chicken Bone Broth
8 oz cream (use Coconut Cream to make this fully Paleo)
Arrow Root Powder (could always use Cornstarch if you don't have but not Paleo)

Directions:
Start off by grabbing a Large Dutch Oven or Pot. I used my @staub_usa Dutch oven and it worked out perfectly! •Cut up your Bacon into small pieces. I like to use kitchen scissors and cut into strips and then cut the strips into pieces.

Turn the heat on to Medium if using Dutch oven, Medium high if using regular pot then Sear the Bacon until crispy then remove using a slotted spoon.

Add in the Sausage links without the casing and cook until browned then remove. Chop up using Spatula to get it like a ground beef size. •Add in your diced carrot and onion and cook for 5-7 min. •Add in Garlic and Seasonings (Red Pepper Flake, Salt, Pepper) and cook for 1 min

Throw the Sausage back in and add the Potatoes to the pot (Potato Prep: peel them, cut in half lengthwise, then slice thin)

Pour in the Chicken Stock and one cup of water and give a nice stir. Cover and let cook for 15-20 min. You will know its ready when you test one of the potatoes and you could pierce it easily with a fork.

Add in your slurry (get a small bowl and whisk 1 tsp Arrowroot Powder with 2 tsp water) then whisk the soup mixture for a bit and reduce heat to a simmer. Continue stirring and let this thicken up a few min. •Now add your Bacon back in and the Kale that should be chopped into bite sized pieces. Give a nice stir and let cook for 2-4 min.

Slowly stir in your room temp Cream or Coconut Cream then let it all come together for a few min

Now it's time to eat! Serve with some shredded parm or enjoy as is!!