SAUSAGE, POTATO AND KALE SOUP

Sausage, Potato and Kale Soup image

Yield Makes 4 1/2 quarts

Number Of Ingredients 15

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6 chopped strips bacon
2 diced small yellow onions
4 finely minced cloves of garlic
1 1/2 pounds of loose mild Italian Sausage
1/2 cup of dry white wine
10 cups chicken stock
4 thinly sliced russet potatoes
1/2 cup of cornstarch
1/4 cup of water
2 cups of heavy whipping cream
Kosher salt and fresh cracked pepper to taste
Crushed red pepper flakes to taste
2 bunches of fresh green kale, tough center ribs and stems removed
Grated Pecorino Romano cheese, for serving
Tuscan bread, for serving

Steps:

In a 6-quart Copper Epicurious jumbo cooker, heat the chopped bacon over high until it becomes crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate, leaving behind as much fat as possible.
Lower the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Add the garlic and sauté for 3 or 4 minutes, then add the sausage and cook, stirring, until it is completely cooked through, about 8-10 minutes. Pour the wine into the pot and cook, scraping the bottom of the pot with a wooden spoon, for about 5 minutes. Pour in the stock and bring to a simmer. Add the potatoes to the pot and cook until tender, about 12 minutes.
In a small bowl, whisk together the cornstarch and water until it is combined. Add the cornstarch mixture into the pot and stir until thickened, about 10 minutes. Stir in the cream and season with salt, pepper, and crushed red pepper flakes.
Just before serving, stir in the kale leaves. Serve the soup with a sprinkling of Pecorino Romano cheese and Tuscan bread.