From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Warm a large dutch oven or stockpot over medium heat. Add chopped bacon and cook until browned, about 5 minutes. Add sausage, breaking it apart as it cooks, about another 5 minutes.
2
Stir in diced onion and minced garlic. Sauté for about 5 minutes, until the onion is soft and the garlic is fragrant. Season with Italian seasoning and red pepper flakes.
3
Add diced potatoes and broth. Bring to a boil, then lower to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
4
Add chopped kale and coconut milk and stir to combine. Let simmer until the kale has cooked down and softened, about 10 minutes. Season with salt and pepper, to taste, before serving.
My Calorie Intake
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Tips & Tricks (5)
- Render Bacon Strategically 🥓Cook bacon until just crispy, then crumble and set aside before using the rendered fat to sear the sausage for deeper flavor without burning the coconut milk later.
- Bloom Your Aromatics 🧄Toast the garlic and onions in the bacon fat for 2-3 minutes before adding broth to build a rich flavor foundation that prevents the soup from tasting one-dimensional.
- Cube Potatoes Uniformly 🥔Cut Yukon Gold potatoes into consistent ½-inch cubes so they cook evenly in 12-15 minutes without some pieces turning mushy while others remain hard.
- Temper the Coconut Milk 🥥Whisk a ladle of hot broth into the coconut milk before stirring it into the pot to prevent curdling and ensure a silky, creamy texture throughout the soup.
- Build Heat Gradually with Red Pepper 🌶️Start with ¼ teaspoon red pepper flakes and taste as you go, adding more incrementally since the heat intensifies as the soup simmers rather than mellows out.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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