Spicy Sausage Soup with Bacon and Potatoes

I woke up the other morning to go to work only to be greeted by -3 degree weather. Admittedly I leave for work at five am. But it still stands as a fairly strong indication the summer has left my little part of our great white north.
But as much as this foreshadows towards the upcoming months of freezing cold northern Alberta weather, I always wait for it. September was unusually warm this year and it was driving me crazy 'I want my soup!' was one of the things going through my head for weeks. That and not so patiently waiting for my pumpkin spice lattes.
So here it is, My first blog post, Soup.


Spicy sausage soup
Serves 4-6

1 pound gluten free spicy Italian sausage (removed from casings)
3 strips bacon, thinly sliced
Half a large onion, finely chopped
2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
3 medium russet potatoes, cut into bite sized pieces
6 cups chicken stock/
1/2 cup heavy cream

Heat a large, heavy bottomed pot over medium high heat.
Add bacon to the pot and cook until crispy, stirring occasionally. Once cooked, transfer bacon to a plate or bowl. Place sausage in pot, using a wooden spoon begin breaking up the sausage, stirring occasionally until fully browned. Remove to the bacon plate.

Reduce heat to medium. Removing all but 2 tablespoons of bacon/sausage fat from the bottom of the pan. Add in chopped onions and garlic, stirring until translucent. Season with salt, pepper and paprika, Continue cooking until onions have started to slightly brown.

Add chicken stock to onion and garlic mixture, bring to a boil. Once the broth has started boiling reduce heat and let simmer, adding potatoes, cooked sausage and bacon to the pot. cover until potatoes are cooked through. about 15-20 minutes.

Once potatoes are cooked remove from heat and stir in half a cup of cream.
Serve and enjoy, pairs well with a nice red wine.