1 lb. Ground MSM Italian Sausage

8 slices MSM Hickory Smoked Bacon

1 medium yellow onion, diced

2 cloves garlic, minced

2 T. flour

32 oz. Chicken stock

4 large russet potatoes, peeled and diced

1 c. heavy cream

1/2 bunch kale, chopped (2 large handfuls)

salt and pepper, to taste

pinch of red pepper flakes

In a large dutch oven or large kettle, heat a small amount of oil, and brown the sausage, crumble well. Remove sausage to a plate and fry bacon until crisp. Remove bacon to a plate, saving 2 T. of the bacon grease in the pot. Add the diced onion to pot and saute, add the garlic. Sprinkle the flour over the onion and garlic in the pot and stir to combine. Pour in the Chicken Stock, stirring well. Add Potatoes and bring to a boil. Boil approximately 15 minutes, until the potatoes are fork-tender. Add back in the cooked sausage, bacon and heavy cream and kale. Stir and cook 5-10 minutes more. Enjoy!