Zuppa Toscana Karen

1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
(3) 14.5 oz. cans diced white potatoes - rinced
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
3 Large Carrots - peeled, sliced thin
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
2 cups shredded white cheddar cheese
salt and pepper – to taste

Directions

1. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.

2. Drain sausage and set to the side.

3. Brown bacon in a pan over medium-high heat. Be careful not to cook crispy.

4. Drain bacon and set to the side.

5. Place broth, water, garlic, potatoes, carrots and onion in a pot.

6. Simmer over medium heat until carrots are tender.

7. Add sausage and bacon to the soup.

8. Simmer for 10 minutes.

9. Add kale, cheese, and cream to pot.

10. Season with salt and pepper.

11. Heat thoroughly.