Zuppa Toscana

from Serena

1 lb. browned Italian sausage (spicy for signature Olive Garden taste)
1/4 to 1/2 cup browned bacon
4-6 russet potatoes with skin cut in rounds
1 chopped onion
2-4 cloves garlic minced
32 oz. chicken broth
1 cup heavy cream
2 Tbsp of flour
1 cup kale or swiss chard

Brown the sausage and then add in the onion. (Serena uses Jimmy Dean Italian sausage roll or italian links in either hot or mild.)  Add garlic, cooked bacon, chicken broth, and potatoes.  If it looks too dry, add water to cover potatoes nicely. You want a soup with lots of broth.  Add salt to taste and pepper (optional).  Cook until potatoes are tender -- about 15 to 20 minutes.  Add flour to whipping cream and then mix in to soup and bring the soup to a soft boil.   Turn off soup and add kale or swiss chard.  Let stand about 3 minutes and serve.  Add fresh parmesan cheese and serve with bread.

This can be cooked in a crock pot on low for 3-4 hours adding whipping cream and flour 1/2 hour before done and kale  5 minutes before serving.    Serena prefers making it on the stove and says it takes about 35-40 minutes total and tastes better.