Servings: 16

½ pound bacon, chopped ½ pound bacon, chopped
1 pound mild Italian sausage 1 pound mild Italian sausage
1 TBSP red pepper flakes 1 TBSP red pepper flakes
1 medium onion, chopped 1 medium onion, chopped
4 cloves garlic, chopped 4 cloves garlic, chopped
28 oz honey gold potatoes, scrubbed clean quartered 28 oz honey gold potatoes, scrubbed clean quartered
12 cups water, divided 12 cups water, divided
3 TBSP Better than Bullion Organic Chicken Base 3 TBSP Better than Bullion Organic Chicken Base
5-6 cups chopped kale (approximately, I did not measure) 5 to 6 cups chopped kale (approximately, I did not measure)
2 cup heavy whipping cream 2 cup heavy whipping cream
salt and pepper, to taste salt and pepper, to taste

With IP on  sauté mode, cook bacon until crisp, set aside. Crumble in sausage and red pepper flakes, cook until almost done, then add onion and cook 3 to 4 minutes. Next add the garlic and cook 2 to 3 minutes. Turn IP off. Add potatoes, 8 cups of water, and bullion. Lock lid in place, set knob to seal, set IP to manual 10 minutes. Let stay on keep warm mode for 15 minutes, then turn IP off and turn knob to venting. Once all pressure released, open lid and add kale and 4 additional cups of water. Set to sauté mode and cook 10 to 15 minutes to tenderize the kale. Turn off, once soup stops boiling, add cream. Serve with crumbled bacon.

IP=Instant Pot. I used all organic ingredients for this. I guesstimated the cups of kale, it was 4 bunches of lacinato kale from earth fare. I can't remember the brand of potatoes, but they were organic...I threw the bag away before I did this.  IP=Instant Pot. I used all organic ingredients for this. I guesstimated the cups of kale, it was 4 bunches of lacinato kale from earth fare. I can't remember the brand of potatoes, but they were organic...I threw the bag away before I did this.