This one was made in the Instant Pot. I’m not quite following the original recipe as I prefer vegetable stock over chicken stock plus I used baby kale instead of regular kale.
1 lbs breakfast sausage, I used mild,
half a red onion,
4 strip of thick cut applewood smoked bacon, cut in strips,
5 cloves garlic minced,
2 large Russett potatoes diced,
red pepper flakes to taste,
carton and a half of organic vegetable stock,
bag baby kale,
cup of heavy cream,
2 tbsp flour.
First I turned on the Instant Pot to sauté and browned the bacon and breakfast sausage meat. I added the garlic, onion, salt, pepper flakes and potatoes and stirred it all together and let cook for about 5 minutes.
Then I poured in a little stock just to scrape loose the bits that were getting stuck to the bottom of the IP, once that was done I put in the remaining stock, put the lid on the IP and set it to high pressure for 20 minutes.
When done, I ladled a little bit of the broth into a bowl and added the flour. Stirred it until mixed in and add it back to the pot. Added the kale, heavy cream and stir through until it’s all mixed. Let sit for about 10 minutes and get ready to eat!