Zuppa Toscana (just like Olive Garden's)

1 lb Italian Sausage
2 large Russet Potatoes, slice in half lenghwise, then in 1/4 inch slices (leave the skins on)
1 large Onion, chopped
1/2 cup Bacon, chopped
2 cloves Garlic, minced
2 cups Kale or Swiss Chard, torn into bite-size pieces
2 cans Chicken Broth
1 quart Water
1 cup Heavy Whipping Cream

1. Cook and crumble sausage in large saucepan.
2. Drain sausages on paper towels (You may want to rinse the sausage off, otherwise it leaves a orange film in the soup.)
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve with bread or rolls.