Tuscan Soup

Makes 6 servings

• 1 pound Italian sausage
• 4 slices bacon, chopped
• 1⁄2 medium yellow onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 cup chopped kale
• 2 medium russet potatoes, peeled and diced
• 32 ounces chicken broth
• 1 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 cup heavy whipping cream
• 2 tablespoons corn starch

Press the Sauté button on an Instant Pot® and allow to heat until the display reads “Hot.” Crumble sausage and add it to the pot, then add bacon. Sauté until no pink remains and sausage and bacon are cooked through, about 8 minutes. Drain grease and return the pot to the base. Add onion and sauté 2 minutes, then add garlic and sauté 30 seconds.

Press the Cancel button. Add kale, potatoes, broth, salt, and pepper to the pot. Use a wooden spoon to scrape any browned pieces from the bottom. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 8 minutes. When the timer beeps, quick-release the pressure until oat valve drops. Unlock lid.

In a small bowl, whisk together cream and cornstarch. Press the Cancel button, then the Sauté button. Stir in cream mixture and cook while on Keep Warm mode 5 minutes to thicken soup. When soup is done, potatoes should be fork-tender. Serve warm.