Zuppa Toscana

1 lb Spicy Italian Sausage
1/2 lb Smoked Bacon chopped small
1 qt Water
2 14.5 oz cans of Chicken Broth
2 large Russet Potatoes cubed
2 cloves Garlic
1 med Onion chopped
2 c Kale or Swiss Chard
1 c Heavy Whipping Cream
Salt and Pepper to taste

Cook sausage and bacon set aside. In a pot add broth, water, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender. Add sausage and bacon and simmer for 10 minutes. Add kale and cream to pot and salt and pepper to taste.