Creamy Sausage & Potato Soup

• 1 lb. Italian sausage links, cooked
• 10oz bacon, roughly chopped
• 1 medium yellow onion, small dice
• 5 garlic cloves, minced
• 2 tsp dried thyme
• 1/4 C cassava flour
• 6 C chicken broth
• 4 C diced Japanese sweet potatoes (2 medium potatoes)
• 5 C kale
• 3 C full fat coconut milk
• 2 1/2 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 T lemon juice

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1. In a large pot on medium heat, add the chopped bacon and cook until it’s crispy. Make sure to stir the bacon as it cooks to keep it from burning.
2. Slice the sausage links into 1/4-inch thick rounds.
3. Remove the bacon from the pot, leaving the rendered fat behind, and set it aside with the sausage. Drain the rendered fat from the pot, leaving 2 tablespoons behind.
4. Add the garlic and onion, sautéing until it’s translucent and fragrant, about 5 minutes. Add the sea salt, pepper, and thyme. Sprinkle the cassava flour over the mixture and whisk everything together.
5. Whisk in the chicken broth and bring to a boil, stirring constantly.
6. Add in the potatoes, sausage, bacon, and lemon. Simmer for 15 minutes. The potatoes should be soft.
7. Add the kale and coconut milk. Stir together and simmer for an additional 5 minutes.
8. Serve in bowls and enjoy!