Instructions

1. Cook your italian sausage in a soup pot over medium heat until completely cooked and crumbly. Remove and set aside.
2. Fry the bacon in the soup pot until almost crispy. Remove from the pot and set aside leaving the grease in the pot.
3. Add the onions and garlic to the soup pot and cook until soft stirring occasionally. While the onions and garlic and cooking, chop the bacon into tiny pieces.
4. Pour in the chicken stock an add the potatoes.
5. Put the lid on the pot and bring to a boil.
6. Once boiling reduce to a simmer and cook until the potatoes are just almost soft. Add the kale and cook for 10 minutes, or until soft.
7. Pour in the milk stirring slowly.
8. Add the Italian sausage, salt and pepper.
9. Return to a simmer and then turn off the heat.
10. Serve into individual bowls, garnish with the bacon crumbles and grated parmaesan cheese.