Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

1 lb. spicy Italian sausage
1/2 lb. smoked bacon
1 qts. water
3 2/3 C chicken broth (or 2- 14.5 oz cans)
2 large Idaho russet potatoes, scrubbed and cubed ( usually fudge and add a little more)
2 garlic cloves, peeled and minced
1 medium onion, chopped
2 C chopped kale or swiss chard
1 C heavy whipping cream or half and half
Salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender.

While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon set aside.

When the potatoes are tender  take 1-2 C of soup mixture and puree it. Then add it back to the pot. (This just makes it a little thicker, which I prefer). Add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.