Rustic Tuscan Sausage and Golden Potato Potage

Render the diced bacon in a large Dutch oven until crisp, then remove and drain on a paper towel, keeping the rendered fat in the pot.

💡 Tip: Keeping the rendered fat adds a deep, smoky foundation to the entire soup base.

Brown the sausage in the bacon fat over medium-high heat, breaking it into bite-sized crumbles until deeply caramelized.

💡 Tip: Avoid draining all the fat; the drippings are essential for flavor.

Add the shallots and garlic to the pot, sautéing until softened and fragrant, taking care not to brown the garlic.

💡 Tip: If the bottom of the pot gets too dark, add a splash of broth to deglaze.

Pour in the chicken bone broth, add the potatoes, and simmer covered for 20 minutes until the potatoes are fork-tender.

💡 Tip: Use a potato masher to crush about 1/4 of the potatoes directly in the broth for a natural, creamy thickness without needing flour.

Lower the heat, pour in the half-and-half, and stir in the kale leaves and cooked bacon, heating until the greens wilt into the soup.

💡 Tip: Add the cream at the very end to prevent curdling.