SAUSAGE and KALE SOUP

This if one of the soups I served for lunch when working
"Our Daily Bread". It tastes alot like Zuppa Toscana
from Olive Garden and was a favorite of many.

INGREDIENTS:

• 1 lb. spicy italian sausage, crumbled
• 1/2 lb. smoked bacon, chopped
• 1 med. onion, chopped
• 2 cloves of garlic, minced
• 2 lg russet potatoes, cubed
• 3 2/3 cups of chicken broth
• 1 quart water
• 2 c. chopped kale or swiss chard
• 1 c. heavy cream
• salt and pepper to taste

In a heavy pot over med. heat add 3 tsp of olive oil and cook sausage until brown, remove from pot and set aside. Cook bacon in the same pot until crisp, remove and set aside with sausage. Pour off remaining grease and add 2-3 tsp. of olive oil. Saute onion and garlic with a pinch of salt and pepper for 2-3 minutes. Add potatoes and cook a couple of minutes longer. Add broth and water scraping up any brown bits from botton and cook until potatoes are tender. Stir in meat, then add kale and cream and heat through. Taste for seasoning and add more salt and/or pepper if needed.

NOTE: I like to add a pinch of red pepper flakes when sauteing the onions and garlic.

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