1 1/2 cups Sausage links, spicy; about 12 links 3/4 cup Diced onions
6 slices Bacon
1 1/4 teaspoons Minced garlic
1 quart Chicken Stock
3 medium Potatoes, cut in half and then into 1/4 slices
2 cups Kale, cut in half and then sliced
1 cup Heavy whipping cream
1 tsp fennel seed (this is my own secret addition, and trust me, it MAKES the soup)
1/2 tsp black ground pepper
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Drain on paper towels to remove an excess grease.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken stock and potatoes to the sauteed onion,bacon and garlic, allowing it to deglaze. (Mingle the flavors all together). Add fennel seed and black pepper.
Simmer 15 minutes. Add Cooked sausage, kale and cream. Do not omit the fennel seed, it truly makes the dish!
Simmer on low for 4 minutes and serve with toasted garlic bread.