Karen Fitzhugh’s Potato, Kale and Sausage Soup

Ingredients:
1 lb of sausage (Italian or country style – Karen recommends the homemade sausage from Robie Farms in Piermont, NH)
5 potatoes, diced
1 onion, diced
1 clove minced garlic
1 bunch washed kale (leaves only)
1 quart chicken stock (or water with chicken stock mixed in)
1 cup milk or half and half or cream
small handful of precooked bacon

Cook sausage in fry pan or bake in oven until cooked through. Set aside. Fry bacon in large saucepan. Remove drain and crumble. In the same pan, over medium heat cook onion until clear, add garlic and cook additional 1 minute. Add chicken stock and potatoes and simmer for 15 minutes. Add crumbled bacon, sausage, kale and milk. Simmer 4 minutes and serve.

I hope you enjoy! The kids love it . . .