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Ingredients
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- 4 slices bacon, chopped; sugar-free
- 1 lb. spicy chicken sausage, casing removed
- 1 cup white onion, diced (about 1/2 large onion)
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 4 Yukon gold potatoes, peeled and diced
- 32 oz. chicken broth
- 1 tbsp arrowroot powder
- 1 1/2 tbsp water
- 1 cup coconut milk
- 4 cups kale, chopped (stems removed)
Instructions
- Cook bacon in a pot until crispy and set aside.
- Brown the spicy chicken sausage, breaking it apart while cooking.
- Sauté diced onion for 5 minutes, then add garlic, salt, and red pepper flakes for 1 minute.
- Add diced potatoes and chicken broth, bring to a boil, then simmer for 10-15 minutes.
- Prepare a slurry with arrowroot powder and water, then add to the pot.
- Stir in coconut milk and chopped kale, simmer for an additional 3-5 minutes.
- Serve in bowls, garnished with reserved crispy bacon.
Notes
Use sugar-free bacon to maintain Whole30 compliance.
Adjust spiciness by choosing mild or hot sausage based on preference.
Roasting garlic before adding can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 15
- Cholesterol: 50