Zuppa Toscana

Ingredients:

• 1 lb Italian sausage
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 cups chicken broth
• 1 quart water
• 1 cup heavy whipping cream
• Salt and pepper

Directions:

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Remove sausage and place on plate with paper towels to absorb oil. 
4. Wipe out soup pot with a paper towel to get rid of excess oil. 
5. Add chicken broth and water to pot and stir.
6. Place onions, potatoes, and garlic in the pot.
7. Cook on medium heat until potatoes are done.
8. Salt and pepper to taste.
9. Simmer for another 10 minutes.
10. Turn to low heat.
11. Add kale and cream.
12. Heat through and serve.