1-2tbsptapioca starch or cornstarchmixed with water until smooth
Instructions
For the Instant Pot, (6 quart) version of this soup, turn it to the sauté setting. Add the bacon to the pan and cook until it's beginning to brown. Then add the sausage and use a metal or wooden spoon to break it up into bite sized pieces.
Add the spices and stir to combine. Then add the garlic and onions and stir again before adding the potatoes, chicken stock, and sea salt. Press down the potatoes with the back of a spoon to submerge in the liquid.
Secure the lid, make sure the valve is set to 'sealing' and cook on high pressure for 5 minutes. When the cooking time is done, quick release the pressure, then add the kale and coconut milk.
Add the optional thickener mixture if using until your desired thickness is reached.
Stir until completely mixed, then season to taste with sea salt and pepper. When the kale is tender, 3-5 minutes, serve immediately.
Any leftovers keep well for at least 4 days in the refrigerator, and it's perfect for lunches.
Stove top instructions:
Sauté the bacon and sausage in a large soup pot, then add the spices, garlic, and onions. Stir to combine, then add the potatoes, chicken stock, and sea salt. Bring to a boil, partially covered with a lid and simmer until the potatoes are tender, about 20 minutes. Add the kale and coconut milk, stir to combine and season to taste, and serve when the kale is tender.
Slow Cooker instructions:
After the bacon, sausage, spices, garlic, and onions have been sautéed on the stove top. Transfer that mixture along with everything else, except the kale and coconut milk to a slow cooker. Cook on low heat for 6-8 hours or 3-4 hours on high. When the cooking time is done, and the potatoes are tender, proceed with the recipe as directed in the stove top directions.
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.
Notes
For both the sausage and bacon read the labels carefully to be sure they're Whole 30 compliant, (no sugar/additives/dairy).I crushed my fennel seeds in a mortar and pestal, but you can also use ground fennel. I prefer to buy fennel seeds, because they take just seconds to crush and have so much more flavor. I also don't use fennel all that often, so ground fennel looses it's flavor too fast to keep it in the pantry for me.For the Italian seasoning be sure and read the label. I use the one from Simply Organic because there's no salt, sugar, additives, or dairy added.The amount of salt you'll need will depend on what chicken stock you use. When you use store bought, chances are you'll need less salt than homemade. The nutrition facts don't account for the salt to taste at the end.For the coconut cream, you can scoop that from the top of a refrigerated can of coconut milk. Or if it's available in your area, you can buy cans of unsweetened coconut cream.