The Ingredients:1 lb Italian sausage (mild or spicy, it's up to you)
2 large russet baking potates, sliced in half & then in 1/4-inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or swiss chard, chopped
2 8-oz cans chicken broth
1 quart water
1 cup heavy whipping cream
Salt & pepper
The Directions:Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot, then remove. (Abbey threw her onions in the pot as well to saute them... you can do that or add them raw in the next step.)
Pour chicken broth & water into pot & stir. Then add onions (sauteed or raw), potatoes & garlic. Cook on medium heat until potatoes are done.
Add sausage & bacon. Salt & pepper to taste. Simmer another 10 mins, then turn heat to "low."
Add kale (or chard) & whipping cream. Heat through & serve.
(Click here for original source)