Bacon, cooked & chopped
1 lb mild Italian sausage, browned
5 medium russet potatoes, chopped
1 small onion, diced
3 cloves garlic, minced
4 cups kale, de-stemmed & chopped
½ cup flour
4 cups chicken broth
1 ½ cups heavy whipping cream
1 ½ tsp chicken bouillon powder
½ tsp black pepper
1 tsp salt
1 cup Parmesan cheese, grated
In a large pot, sauté onion until translucent. Add garlic and cook for another minute. Add kale and cook until wilted.
Sprinkle flour and stir for a couple of minutes to eliminate the raw flour taste. Gradually add chicken broth, stirring constantly. Bring to a boil and let it thicken. Add cream, seasonings, sausage, bacon & potatoes.
Transfer to a baking dish. Cover with foil and bake at 400°F for about 30 minutes. Remove the foil, sprinkle with grated Parmesan cheese, and bake uncovered for an additional 20 minutes until the top is golden and bubbly.
