Zuppa Toscana

1 lb. Italian sausage (spicy)
2 large russet potatoes, sliced in half and then in 1/4 inch slices
1 large onion, chopped
1/2 can Oscar Meyer real Bacon pieces
2 cloves garlic, minced
3 Tbsp Delizia Garlic Extra Virgin Olive Oil
2 cups kale or 2 cups swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

Cook sausage in a 300 degree oven for approximately 30 minutes. Drain sausage on paper towels and cut into slices. Place onions, potatoes, chicken broth, water, garlic, and garlic oil in pot and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat and add kale and cream. Heat through and serve.
Makes 6-8 servings