Zuppa Toscana

I love this soup at the Olive Garden restaurant.  After a few tries, I think I have come pretty close.  

1 link Italian Sausage, crumbled

2 Slices Bacon

2 large Russet Potatoes, cubed

1 medium onion, chopped

2 Cloves garlic, crushed

1 quart water

1 Can (14 oz.) Chicken Broth

1/2 Cup heavy cream (or ½ Cup Skim Milk)

2 Cups Kale or Swiss Chard, chopped

Salt and Pepper

Brown sausage, set aside.  Brown bacon, set aside. Place potatoes, onion, garlic, water and chicken broth in large pot and simmer until potatoes are tender.  Add sausage and bacon and simmer 10 minutes longer.  Add Kale and cream, season with salt and pepper; heat through.