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      Give your vegetables a quick wash where needed, and cut them as shown below.

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      Heat a large saucepan or pot (big enough for about 4 cups of liquid) over medium-high heat with a splash of oil. Once hot, add the potatoes and cook for about 6 minutes, or until they start to brown around the edges. Stir in the soup mix and 2.5 cups of water, and let it cook, stirring regularly.

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      Crumble the sausage into a small saucepan and heat over medium-high. Cook for about 8 minutes, stirring occasionally, until fully cooked. Set aside.

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      Once the sausage is cooked and the potatoes have been simmering for 5-6 minutes, the soup should start to thicken. Add the diced kale, half the parsley, sausage, half the hemp parmesan, and bacon. Mix well and cook for another 3-4 minutes, or until the soup reaches a creamy (but not stewy) consistency. If it’s too thick, add a splash of water; if it’s too thin, let it cook a little longer.

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      Transfer the soup to a bowl and garnish with the remaining hemp parmesan and bacon.

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