Ingredients
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces3 bacon strips, diced1 small onion, finely chopped1 garlic clove, minced1-1/2 cups reduced-sodium chicken broth1-1/2 cups water2 medium potatoes, peeled and cubed1/2 teaspoon chicken bouillon granules1/8 teaspoon pepper2 kale leaves, torn or 1/3 cup chopped fresh spinach1/2 cup heavy whipping cream or 2% milk
Preparation
In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer.
In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.
