2. As your are chopping and prepping, heat a large pot on medium heat and cook the two slices of bacon. Let the bacon get crispy but be careful it doesn’t burn. When the bacon is cooked to your liking remove it and set it aside, it will crisp up even more as it cools. (If you eat bacon you can add a table spoon of olive oil to the pot to complete step 3.)
3.Add the onion to the same pot, about 5 minutes, until it becomes translucent and smells amazing. Add the sausage and brown in until it renders excess oil, drain the oil but leave some for taste.
4.After you drain the oil add the garlic, crushed red pepper, oregano, smoked paprika, and fennel seed. Cook them together for about 3 minutes so the flavors penetrate the meat.
5.Add the potatoes, the bay leaves, and broth. If need be add a bit more broth until it covers most of the ingredients. Bring the soup to a boil and then lower the heat to a simmer. Let the soup simmer for 10- 20 minutes until the potatoes are tender.
6.Add the cans of coconut milk and bring the heat down to low for about 5 minutes. Right before serving add the kale and cook until the kale is bright green and has softened. Add salt and pepper to taste.
7. Serve with grated cheese and warm crusty bread for added coziness. (Unless you are doing Whole 30 then skip the cheese and bread.)
Notas
*This soup tastes even better when shared with friends, this is why I give you the doubled portions to make a large pot of soup.
*You don’t have to use bacon for this recipe.
*You can use Italian chicken sausage for this recipe. You can also use just sausage without any flavor - but play around with the salt and pepper because plain sausage can be bland.
*This recipe is Whole 30 compliant if you use Whole 30 compliant bacon and sausage. (I find both of these at Whole Foods) Also, leave the cheese off and no bread to be Whole 30 compliant.
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