- 4 slices turkey bacon
- 1 cup chicken ham, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups kale, chopped
- 1 cup heavy cream
- 2 medium potatoes, diced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- In a large pot, cook turkey bacon over medium heat until crispy. Remove and crumble.
- In the same pot, sauté onion and garlic until translucent.
- Add chicken broth, potatoes, and red pepper flakes; simmer until potatoes are tender.
- Stir in kale, heavy cream, and crumbled turkey bacon; cook for an additional 5 minutes.
- Adjust seasoning with salt and pepper, and serve hot.
Notes
- For a spicier soup, add more red pepper flakes.
- Feel free to mix different types of greens.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free