Directions

1. Cook chopped bacon in Dutch oven. Remove bacon and set aside on paper towel to drain. Leave about 1/2 tablespoon of bacon grease

2. Brown sausage in same pan

3. Add in shallots & garlic and cook for 2-3 minutes until translucent and fragrant

4. Blot out any remaining grease with paper towel

5. Add in chicken broth and potatoes, bring to a simmer, and cover. Cook 15-20 minutes until potatoes are for tender

6. Season with 1/2 teaspoon of salt & pepper

7. Add in half & half, kale, and grated Parmesan. Allow to heat through for a few minutes

8. Serve with extra Parm & bacon crumbles

9. Enjoy!