Tuscan soup

Ingredients:

• 4 thick slices bacon, cut into 1cm pieces.
• 450 g raw sweet Italian sausage, casings removed
• 4-5 large Russet Burbank potatoes (about 1 kg), unpeeled, cut into 1 cm cubes.
• 3 cloves garlic, crushed
• 1 large white onion, diced
• A pinch of crushed red pepper flakes
• 6 cups chicken broth
• 6 cups kale, stems trimmed, leaves coarsely chopped
• 3/4 cup heavy cream
• 1 teaspoon white wine vinegar

Preparation:

1. In a large Dutch oven over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate; set aside to drain. Add the Italian sausage to the skillet with the rendered fat and cook, breaking it up with a wooden spoon, until golden brown and darkened throughout, about 6 minutes. Transfer the ground meat to a paper towel-lined plate to drain.
2. Add the potatoes, garlic, and onion to the pot and cook, stirring occasionally, until the vegetables are slightly softened, 6-8 minutes. Sprinkle with crushed red pepper flakes and season with salt and pepper. Add the chicken broth, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, 12-15 minutes.
3. Add the cabbage, heavy cream, bacon, and sausage and cook over medium heat until the cabbage is tender, another 5 minutes. Stir in the vinegar just before serving.
   Exit: 12 tbsp.