• 1 lb spicy Italian sausage
• ˝ lb bacon, chopped
• 7 cups water
• 3 chicken flavored bouillon cubes
• 2 large russet potatoes, scrubbed clean and cubed
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 2 cups kale, chopped
• 1 cup heavy whipping cream
• Salt and pepper to taste

1. In a large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In the same large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
3. Sauté the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Sauté until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
4. Add the sausage, bacon, 7 cups water, cream, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
5. Add kale 15 min or so before being done