Zuppa Toscana Soup

2 to 3 large russet potatoes cut in 1/2 inch slices

1 large onion sliced

3 garlic cloves minced

1 package of thickly cut bacon

1 package of Italian sausage

2 cans of chicken broth

1 cup heavy whipping cream

2 to 3 handfuls of kale

4 cups of water

salt and pepper

red pepper flakes

Brown the Italian sausage and cook and crumble the bacon.  Combine chicken broth, water, garlic, potatoes, and onion in a large stock pot. Cook on medium high. When the potatoes are soft, add salt, pepper, and red pepper flakes to taste. Add the sausage, bacon, cream and the kale and let cook an additional five minutes.