Olive Garden Zuppa Toscana Soup

1 lb. Italian Sausage

4-5 Large russet baking potatoes, sliced in half and then in 1/4 inch slices

1 Onion, chopped

1/2 C. Real bacon bits

2 Cloves garlic, minced

2 C. kale or swiss chard, chopped (optional)

2 Cans chicken broth

1 Quart water

1 C. heavy whipping cream

Brown Italian sausage. Place onions, potatoes, chicken broth, water, & garlic in a large pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper to taste. Simmer for another 5 min. Turn to low heat. Add kale and heavy whipping cream. Heat through and serve.

** I LOVE LOVE LOVE this soup. It is pretty much just a potato soup. The only things I do different is I use hot Italian sausage because I like the extra spice. Otherwise just use the regular mild Italian sausage. I also don't add kale or swiss chard because I don't like it. This recipe makes a TON, so use a big pot. Enjoy!