1poundground pork sausagemild or hot, depending on your tastes - browned and drained
1poundbacon - cookeddrained, and crumbled
1medium sweet yellow oniondiced
2tablespoonsgarlicminced
1teaspoonseasoned salt
12cupschicken or turkey stock
5poundsrusset potatoeswashed and small cubed (not peeled)
1quarthalf and half
8 - 10ouncesfresh kalerough chopped
Instructions
STOVE TOP DIRECTIONS
In a (very) large stock pot, saute onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
Add cooked sausage, bacon, and stock, then bring to a light boil.
Add potato and cook at a low simmer for about 30 minutes, until potato pieces are cooked through.
Pour in half and half, then bring back up to heat, being careful not to boil (boiling can make the milk separate - your soup will still taste good, it just won't be as pretty).
Add kale to each soup bowl, then pour the hot soup over top.
INSTANT POT DIRECTIONS
On saute mode, cook onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
Add cooked sausage, bacon, potatoes, and stock, cover and set to sealing. Cook on manual (high pressure) for 5 minutes. Natural pressure release about 10 minutes.
Remove lid and stir in half and half, then bring back up to heat, turn on saute mode until soup is heated through to your liking. Do not boil.
Add kale to each soup bowl, then pour the hot soup over top.