Tuscan Creamy Potato Soup

Cook bacon in a large pot until crispy, then remove the bacon from the pot, and set aside on a plate lined with paper towels.

In the same pot, cook Italian sausage until browned, breaking it into smaller pieces while cooking. Remove from the pot and set aside.

Peel the russet potatoes, cut them in half, and slice them into 1/4 inch-thick pieces.

Bring the chicken broth to a boil in the pot, then add the sliced potatoes and boil for about 10 minutes or until tender.

While the potatoes are boiling, sauté the diced onion and minced garlic in a separate skillet until tender, and set aside.

Once the potatoes are tender, add the cooked sausage, onion, garlic, cooked bacon, and chopped kale to the pot, and boil for a couple of minutes until the kale begins to wilt.

Reduce heat and stir in the heavy cream. Cook until heated through and season with salt and black pepper to taste.

Serve the Tuscan Creamy Potato Soup hot, and enjoy!