Spicy chicken sausage, kale and coconut milk soup

I was craving this kale, spicy chicken sausage and coconut milk soup all week during @prolonfmd I have been making it consistently for the last few months. It has quickly become a family favorite 😋 I can’t take credit for the recipe. That honor belongs to @paleorunningmomma but, it is so good, I feel like I have to share.
This hearty soup is also a perfect food to help nourish your adrenal glands. This warm soup with the healthy fats, proteins and complex carbs is deeply nourishing. After the stress of 2020, and now 2021, we all need to give our adrenal glands some love and support. This soup is just what the doctor ordered!

Kale, onion, garlic and potato from @greenthumborganicfarm
Spicy chicken sausage from @wildbynaturemarket
Bone broth from @bonafideprovisions

Ingredients::

• 6 slices bacon cut into 1” pieces

• 1 lb Sweet or spicy Italian sausage meat homemade* or store bought- I bought the fresh spicy chicken sausages from Wild By Nature

• Crushed red pepper to taste

• 1 medium yellow onion diced

• 5 cloves garlic minced

• 2 large Russet potatoes about 1.5 lbs, peeled and cut into 1/2” cubes*

• Sea salt and pepper to taste

• 4 cups chicken bone broth

• 5 cups kale chopped

• 1 cup coconut milk full fat

  Sea Salt and pepper to taste

Instructions

1. Heat a large stock pot (cast iron is ideal) over medium high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp - about 5-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain.

2. Lower the heat to medium and save the bacon fat in the pot. Add the sausage to the pot and sprinkle with crushed red pepper, if desired. Cook, stirring and breaking up lumps with a spoon, until browed - about 5-8 minutes. Use a slotted spoon to remove the sausage to a plate to drain. Save the fat in the pot.

3. With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook another 45 seconds. Add the potatoes to the pot, sprinkle the potatoes, onions, and garlic with sea salt and pepper and stir to coat.

4. Add the broth to the pot and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender - about 10 minutes. If using mushrooms or cauliflower**, move on to the next step after the broth boils.

5. Add the coconut milk to the pot and the sausage, stir cook about 5 minutes to blend flavors. Stir in the kale and cooked bacon, cooking just another minute or so until the kale is wilted and vibrant green. Season the soup with sea salt and pepper to taste, if desired.

6. Remove from heat and serve - the soup will thicken as it cools. This soup stores well covered in the refrigerator for up to 5 days, or, you can freeze it for up to one month. Enjoy!