Richards’ version of Val Phillips Zuppa Toscano

Ingredients

• 5 cups chicken stock or bouillon

• 1 pound bulk Italian sausage ( we use mild)

• 28 oz bag of O’Brien style hash brown potatoes

• 2 cloves of garlic

• 1 Tab dried minced onion

• ½ cup real bacon pieces

• 1 cup cream

• 4 cups chopped Kale or Swiss Chard

• ½ tsp of crushed red pepper flakes (optional we don’t use them)

Preparation

Brown sausage breaking it into small pieces.  Drain any excess fat.  Add all ingredients except cream and kale.  Bring to a gentle boil and cook until potatoes are tender.  Add Kale and cook until just tender.  Remove from heat and stir in cream.