Zuppa Toscana (Like Olive Garden’s)

Serves 8.1.25 lb. Italian Sausage
2 large Russet Baking Potatoes sliced lengthwise in quarters, and then in 1/3 inch slices
1 large Onion, chopped
1/2 C. real bacon bits
2 cloves garlic minced
2 C. Kale or Swiss chard chopped fine
1 qt. Chicken Broth
1 pint Water
1 TSP salt (or to taste)
1 TSP black pepper
1 C. Heavy Whipping Cream
Directions: Cook sausage in a 350-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.  (Make sure it is done in the middle)
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.Note:  If you like a thicker soup, take ½ of a potato and boil it until soft.  Then add it to the other ingredients and follow the directions above.Also, this is good as soon as you make it, but it is absolutely wonderful if you refrigerate it for at least one day and then reheat it.  Wow.I am not a big soup fan, but this is just outstanding.First made on February 4th, 2011.