- 3 cloves garlic, minced
- 1 cup onion, chopped
- 4 cups water
- 3 teaspoons or cubes chicken bouillon
- 1 teaspoon dried basil
- 3 large Russet potatoes, cut into 1/2" chunks
- 1 pound Italian sausage, browned
- 3 cups Kale, chopped
- 1 cup light sour cream
- 3/4 cup instant mashed potato flakes
- 8 slices bacon, optional
- shredded Parmesan cheese, optional
Directions
- Place garlic, onion, and sausage into a large stockpot. Cook till sausage is halfway to being cooked through. Add potatoes and cook for 5 minutes.
- Add water, bouillon, dried basil, pepper, and salt.
- Cook on med-low till potatoes are fork tender. Add kale, sour cream and potato flakes. Stir till well combined. Let simmer for another 5 minutes.
- Serve topped with Parmesan cheese and bacon.
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