Servings: 8

Weight Watcher Smart Points: 7

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Ready In: 45 Minutes


  • 4 strips of bacon, chopped finely
  • 3 quarts chicken broth (homemade is best)
  • 1 garlic clove, minced
  • 4 cups kale, coarsely chopped
  • 2 large onions, finely chopped
  • 4 cups potatoes, baby red, sliced into ¼ inch circles
  • 12 oz fresh sausage, casings removed


  1. In a large pot or dutch oven, heat ½ Tablespoon of oil on medium-high heat.Add the sausage and cook, until meat is no longer pink
  2. Use a wooden spoon to break apart large chunks.Set the sausage aside
  3. If the sausage is very greasy, drain on a paper towelIn the same pot, cook the bacon over medium heat, until golden and crispy.Set aside and drain on a paper towel.Pour off most of the bacon grease, leaving 2 Tablespoons.Cook the onions with ¼ of a teaspoon of salt and pepper on medium heat, covered, until onions are softened and beginning to brown.Add the garlic and cook just until fragrant, about 30 seconds.Pour in the chicken broth, bring to a boil, reduce the temperature to a simmer and add the potatoes.Cook until the potatoes are tender.Add to the soup and cook for about 5-10 min, just until the kale is slightly wilted, but is still bright green.Turn off the heat, add the heavy cream, parmesan cheese and sausage.Season with salt and pepper.Garnish with bacon and more parmesan cheese.

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