Yield: 6 servings
- 1 lb. ground spicy Italian sausage
- 1-1/4 teaspoons crushed red pepper flakes
- 4 slices of cooked bacon
- 1 large onion, diced
- 1 tablespoon minced garlic
- 8-1/4 cups of chicken broth
- 6 potatoes, thinly sliced
- 1 cup heavy cream
Cook the Italian sausage and red pepper flakes in a large pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Remove the bacon and drain most of the grease, leaving just a few tablespoons in the bottom of the pot. Slice the bacon into small pieces and return to the pot. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through.