This delicious soup, made popular by Olive Garden, features bacon, kale, beans, rustic potatoes, and flavorful sausage in a rich and lightly creamy chicken broth.
Rinse but don't peel potatoes. Poke with a fork several times each and place in the microwave.
Cook for 9-12 minutes until softened. Chop cooked potatoes into bite-sized pieces and set aside.
While potatoes are in the microwave, cook chopped bacon over high heat for 10 minutes. Set aside cooked bacon on a plate.
Drain excess fat and return unwashed pot to the stove. Keep heat on high.
Add sausage to dutch oven along with cayenne pepper and diced onion. Cook for 5 minutes. Add minced garlic then cook for an additional 1-2 minutes or until sausage is browned.
Add bacon to pot along with chicken broth, chicken bullion, kale and drained navy beans. Bring to a boil.Once boiling, stir in half and half. Then remove from heat and serve.