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

Tara Flake

1 lb. spicy italian sausage
1/2 lb. smoked bacon
1 qt. water
3 2/3 cups chicekn broth (or 2- 14.5 oz cans)
2 large russet potatoes, scrubbed and cubed
2 garlic cloves, peeled and minced
1 med. onion, chopped
2 cups chopped kale or swiss chard
1 cup 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 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.

*Note: before I add the meat, I take 2 cups or so of the potato soup mixture and puree it then add it back to the pot. This just makes it a little thicker.

ps. I can't wait to make all the soups - they were all soooo good! I actually have all the things in my cupboard for the southwest pumpkin one that Amanda made, I'm so excited!