Time: 1 hour

This was an insane week – our stove shorted out and we have to wait 2 weeks to get replacement parts!!! So, we are using our BBQ and crockpot a lot this week! Wanting to have something healthy, we decided to make this soup on the burner on our BBQ… and it turned out great. We “still” rocked it! Enjoy!

Music Selection: Billy Joel – Still Rock & Roll To Me

Ingredients:

3 spicy Italian sausage

1 lb bacon, cut in small slices

1 large onion, diced

3 cloves garlic, minced

3 cups water

4 cups chicken broth

2 carrots

24 baby potatoes (or 5 potatoes), washed, skin on and thinly sliced

1 tsp crushed red pepper (optional)

Salt/pepper

4 cups kale, chopped

1 cup heavy cream

Parmesan cheese

Directions:

In large pot, fry the sausages until brown. Remove and set aside to cool.

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Add bacon pieces into pot and fry until nearly crispy. Add the onion and garlic and saute’ until translucent and bacon is crispy.

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Add water and chicken broth and stir to get all the bacon unstuck from the pot. Then add the carrots, potatoes, and red pepper.

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In meantime, slice the sausage into thin pieces and cut in half so bite size. Add to pot. Cook until potatoes are tender.

Add kale, then remove from heat, so it does not over cook. Let sit for about 5 minutes, then slowly add in the cream and salt/pepper.

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Serve in bowls and garnish with parmesan cheese.

Serve with quick cheesy dill bread or biscuits!