Zuppa Toscana

1 lb. cooked and drained Italian sausage
1 c. cooked, chopped bacon
4 c. water
2 14.5 oz. cans chicken broth
2 lg. potatoes, cubed
2 cloves crushed or finely chopped garlic
1 med. onion, chopped
2 c. kale, chopped
1 c. heavy cream
salt and pepper to taste

Combine water, broth, potatoes, garlic, and onion in a pot; simmer over med. heat until potatoes are tender.  Add sausage and bacon, and simmer for 10 more minutes.  Add kale and cream.  Season with salt and pepper, and continue to simmer until the soup is heated through.  (Do not boil)
                                                                                                               - Tricia Munk