Zuppa Toscana Soup

• 1 pound spicy italian sausage, crumbled
• ½ pound bacon, chopped
• 1 quart water
• 29 ounces chicken broth
• 3 large potatoes, cubed
• 2 cloves garlic
• 1 medium onion, chopped
• 2 cups chopped kale OR swiss chard
• 1 cup heavy cream
• salt and pepper

1. In a skillet, brown sausage and drain.
2. Brown bacon and set aside.
3. Place water, broth, potatoes, garlic, and onion in pot. Simmer over medium heat until potatoes are tender.
4. Add sausage and bacon to pot; simmer for 10 minutes.
5. Add kale and cream to pot; season with salt and pepper; heat through.