Zuppa Toscana (Olive Garden)

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Remove casing from sausage and saute in saucepan with garlic and onion. Place potatoes, chicken broth, and water in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, garlic, onion, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.  I sometimes thicken mine with cornstarch because I like it a little thicker