• 6 slices bacon cut into 1” pieces
• 1 lb Bison or Pork Italian Breakfast Sausage
• Crushed red pepper to taste
• Italian Seasoning to taste
• 1 medium yellow onion diced
• 5 cloves garlic minced
• 2 large potatoes about 1.5 lbs., peeled and cut into 1/2” cubes* (can use another root veggie if you do not eat potatoes)
• Sea salt and pepper to taste
• 6 cups chicken stock or bone broth
• 4 cups of chopped kale
• 1 cup of whole milk  
• Sea Salt and pepper to taste

Heat a large stock pot (cast iron is ideal) over medium high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp - about 5-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain.

Lower the heat to medium and save the bacon fat in the pot. Add the sausage to the pot and sprinkle with crushed red pepper and Italian seasoning, if desired. Cook, stirring and breaking up lumps with a spoon, until browed - about 5-8 minutes. Use a slotted spoon to remove the sausage to a plate to drain. Save the fat in the pot.

With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook another 45 seconds. Add the potatoes to the pot, sprinkle the potatoes, onions, and garlic with sea salt and pepper and stir to coat.

Add the broth to the pot and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender - about 10 minutes.  

Add the milk to the pot and the sausage, stir cook about 5 minutes to blend flavors. Stir in the kale and cooked bacon, cooking just another minute or so until the kale is wilted and vibrant green. Season the soup with salt and pepper to taste, if desired.

Remove from heat and serve - the soup will thicken as it cools. This soup stores well covered in the refrigerator for up to 5 days, or, you can freeze it for up to one month.