3medium potatoespeeled and cubed (such as Yukon Gold)
2cupscurly-leaf kaleroughly chopped
3cupsgluten-free chicken stock
1poundnitrate-free baconcooked, cooled, and crumbled
Kosher or fine sea saltto taste
Freshly ground black pepperto taste
In a soup pot, add the sausage and brown. When cooked through, remove the meat with a slotted spoon and set aside, reserving the fat in the pan. (If there is a lot of fat, remove some, leaving about 1 tablespoon.) Add the garlic and onion and sauté on medium until translucent. Add the potatoes and kale and continue to cook on low for 5-8 more minutes, stirring frequently. Add the chicken stock and bring to a boil. Cook until the potatoes are cooked through and soft. Stir in the reserved sausage. Turn off the heat and add in the coconut cream and bacon. Season to taste with salt and pepper.
*Coconut cream is simply the thick part of canned coconut milk. Do not shake the can before opening, as you only want the thick cream for this recipe. Reserve the lighter juice for smoothies!