Ingredients

• 2 tablespoons of avocado oil
• 3 slices of turkey bacon, chopped into bits
• 1 yellow onion, chopped
• 2 tablespoons of minced garlic
• 3 large yellow potatoes, diced
• 14 ounces of Italian chicken sausage (I used this brand from Whole Foods)
• 1 quart of chicken broth
• 1 teaspoon of oregano
• 1 teaspoon of thyme
• 1 teaspoon of fennel
• Salt and pepper to taste
• 1 can of unsweetened coconut milk (about 14 ounces)
• 2 handfuls of chopped kale
• Fresh chopped parsley to garnish

Instructions

1. Heat the avocado oil in a large soup pot over medium heat. Add the turkey bacon bits and let it sizzle until they’re crispy. Then remove the bacon bits and set them aside, leaving the grease in the pot.
2. Add the chicken sausage to the pot and break it up into small pieces. Cook it through, then scoop it out and set it aside with the bacon, leaving the grease.
3. Stir the chopped onions and garlic into the grease and saute until soft (about 3 minutes).
4. Pour in the chicken broth, then add the sausage and bacon back into the pot.
5. Add the potatoes, oregano, thyme, fennel, salt, pepper, and coconut milk. Bring the soup to a boil. Boil until the potatoes soften, then turn off the heat and stir in the chopped kale. It will soften and shrink as it heats up.
6. When you’re ready to dish it up, garnish each serving with fresh chopped parsley and extra turkey bacon bits.