Zuppa Toscana

• 8 slices bacon chopped

• 1 pound sweet Italian sausage

• 1 tablespoon minced garlic

• 1 medium onion finely diced

• 4 cups chicken stock

• 6 cups water

• 5 medium russet potatoes peeled and sliced into 1/4" thick pieces

• 1 kale bundle leaves stripped and chopped

• 1 cup heavy cream

• 1/2 teaspoon garlic powder

• 1 teaspoon chicken granule powder

• Salt and black pepper to taste

• Parmesan cheese for topping
  

In a large pot over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 tablespoon oil in the pot.

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.

Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.

Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 10-12 min or until easily pierced with a fork.

Add chopped kale and cooked sausage and bring everything to a light boil.

Stir in 1 cup cream and bring to boil. Season with chicken granule powder, garlic powder, salt and black pepper then remove from heat.

Garnish with bacon and grated parmesan.