Zuppe Toscana

from the kitchen of Laurie

1 lb ground Italian sausage
2 large russet potatoes (1/4 in. slices)
1 large onion, chopped
2 cloves garlic, minced
2 C kale, torn in pieced
2 cans chicken broth
1 qt water
1 C heavy whipping cream
1/2 C Real bacon bits

Cook sausage. Place onion, potatoes, chicken broth, water and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.