We’ve had this twice in the last month and then ate the leftovers the next day. It is quickly become our favorite soup….so yummy.
I found this post on Pinterest and made my own modifications.
- 4 slices bacon, diced
1 lb8 oz ground hot Italiansausage
- 2 chicken breasts, diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups (32 oz) chicken stock
32 cups russet potatoes, cubed
- 1.5 cups carrots, chopped
- 1 stick celery, chopped
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cups
kalespinach, in bite size pieces
- 1 cup heavy whipping cream
parmesancheddar cheese, grated
In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks, and chicken. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion and celery.Push the sausage and bacon to the edge of the pot and add the onion and celery to the center; saute until translucent; add garlic; saute until fragrant.Stir in the stock, potatoes and carrots, season with salt and pepper, and simmer for about 20 minutes or until potatoes and carrots are tender.Add
kalespinach and heavy whipping cream. Bring to a simmer. Top with parmesancheddar cheese, when serving.