1. Cook the bacon in a large Dutch oven pot or soup pot. Save a bit of bacon fat in a separate pan to use as a base for the soup. Scoop out the bacon with a slotted spoon and rest on a paper towel-lined plate.
2. Cook the sausage in the same pot until cooked through. Remove and place on the same plate as the bacon.
3. Add 2 tbsp of the reserved bacon fat and sauté the onions for 5 minutes. Then add in garlic, cook for 1 minute.
4. Stir in chicken stock. Add chili powder, red pepper flakes, potatoes, and zucchini, and then bring the whole pot to a boil (10-15 minutes).
5. Turn down to a simmer and simmer until the potatoes are tender (5-10 minutes).
6. Stir in cooked sausage, heavy cream, kale, parmesan, and bacon (don’t forget to save some for soup toppings!)
7. Once the kale is wilted, the soup is ready! Top with remaining bacon and parmesan cheese.

 

 

 

 

 

 

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