Ingredients
Scale
- 4 cups chicken broth
- 1 pound turkey bacon
- 1 cup diced onions
- 3 cloves garlic, minced
- 3 medium russet potatoes, sliced
- 1 cup kale, chopped
- 1 cup heavy cream
- 1 teaspoon red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the onions to the pot and sauté until translucent. Stir in the garlic and cook for another minute.
- Add the chicken broth and sliced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Stir in the kale, heavy cream, and red pepper flakes. Cook for an additional 5 minutes.
- Crumble the cooked turkey bacon and return it to the pot. Season with salt and pepper to taste before serving.
Notes
- For a creamier texture, you can blend a portion of the soup and then stir it back in.
- Adjust the level of red pepper flakes based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg