Zuppa Toscana

4 -6 strips bacon, diced

1 pkg.  (16-20 oz.) Hot Italian Sausage, casings removed

1 large onion, chopped

1 clove garlic, minced (or garlic powder equivalent)

3 large russet potatoes, diced

~ 1 qt. chicken broth

~ 1 cup heavy cream

4 cups chopped kale

Cook bacon over low heat in large pan.  Remove with slotted spoon and set aside.  Drain all but 1-2 tablespoons of fat off.    Add onions and garlic; sauté about 3 minutes.  Add sausage and cook, breaking it up as it cooks.  Add potatoes and enough chicken broth to just cover.  Simmer until potatoes are fork-tender. Return bacon to pan.   Add kale and simmer 2-3 minutes until wilted and slightly softened.  Add cream to desired thickness.  You can adjust the amount of broth and cream to make it thinner or thicker.