INGREDIENTS:

• 8 oz lean Italian turkey sausage, removed from the casing
• 1 tsp canola oil
• 1 medium onion, fine dice
• 2 garlic cloves, grated
• 1 slice bacon, diced
• 4 C fat-free milk, reserve 1 C to the side
• 2 C water
• 2 tsp chicken bouillon granules
• 8 oz red skin potato, sliced thin (I use a mandolin)
• 2 C kale, cleaned, medium chop
• 1 Tbsp all-purpose flour
• Splash of Sherry
• salt and pepper to taste
• nutmeg, freshly grated

DIRECTIONS:

1. In a 5-6 quart soup pot brown the turkey sausage, breaking it up as it cooks with a spoon or spatula. Drain and remove it from the pan, and place it on paper towels to remove any excess grease. Wipe the pan with a paper towel.
2. Add the canola oil to the same pan. Saute the onions and bacon. Cook until the onion is softened and the bacon is cooked.
3. Add the grated garlic and continue to cook for 1 minute or until the garlic is fragrant. Be careful not to burn the garlic.
4. Pour 3 cups of the milk and 2 cups of water into the pan. Add the chicken bouillon granules and bring to a simmer. (DO NOT BOIL) Add the potatoes and continue to simmer until the potatoes are tender, about 15-20 minutes.
5. With the remaining cup of flour, add the flour and whisk, set aside.
6. Add the sausage back to the pot and the kale and continue to simmer another 10 minutes.
7. Add the milk and flour mixture and continue to cook until it is slightly thickened.
8. Add the splash of Sherry
9. Taste and season with salt and pepper
10. Grate a small amount of fresh nutmeg, be careful not to add too much it can over power your soup. It will enhance the flavor of the kale.
11. Serve immediately. Very good with some grated Parmesan cheese on top.