Zuppa Toscana Soup

1 lb. Italian sausage- crumbled
1/2 lb. smoked bacon- chopped
1 quart water
2 cans chicken broth 14.5 ounce cans
2 large russet potatoes- cubed
2 garlic cloves- crushed
1 medium onion- chopped
2 cups finely chopped kale
1 cup heavy whipping cream
salt and pepper to taste

in skillet over medium high heat- brown sausage and break into little pieces- drain and set aside.
In a skillet over medium high heat- brown bacon, drain, set aside.
Place water, broth, pototoes, garlic, and onion in pot, simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes
Add kale and cream to the pot; season with salt and pepper; heat through

serve with bread sticks and salad of course..