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  • 1 slice thick-cut bacon, diced
  • 1 large onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 pound sausage, dried chorizo or smoked sausage, diced
  • 6 medium potatoes, peeled and diced
  • 7 1/2 cups reduced-sodium chicken broth
  • 2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very fine strips
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon hot sauce (optional)
  • Coarsely ground black pepper


  1. Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan. Crumble bacon when cool.
  2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, 5 to 8 minutes.
  3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
  4. Add greens, cream and salt and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using, and black pepper to taste.
  5. Ladle into soup bowls and garnish with reserved bacon.
Recipe by Tracey Medeiros

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The recipe was originally published as Creamy Braising Greens Soup on

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