1 lb. ground Italian sausage
2 large russet baking potatoes, cut up
1 large onion, chopped
1/4 c. bacon bit (optional)
2 garlic cloves, minced
2 c. kale, chopped
16 oz. cans chicken broth
1 quart water
1 c. heavy whipping cream
Brown sausage in a skillet. In a large pot combine cooked sausage with all the other ingredients, except the heavy whipping cream and kale. Simmer until potatoes are soft. Once the potatoes are soft stir in the heavy whipping cream and chopped kale. Let simmer 5 more minutes, then serve.
