First, you start by chopping all the potatoes, garlic, and onions. Put these in a big soup pot and add the water and broth. Boil this until the potatoes are tender (between 15-25 min.).
Add in the sausage and bacon to the soup when ready and simmer 5-10 more minutes.
Add the cream and kale and simmer for 5 more minutes. Note: Kale is more hearty than some other greens. I use spinach a lot in soups and once you add it to the hot liquid it shrivels up very quickly and cooking it very long just ruins it. Kale is not like this. It keeps it shape for the most part (ie. chop it into bite size pieces before putting it in, or else you will spend the next 5 minutes pulling it back out and chopping it more while your garlic bread in the oven burns and ruins the great smells you had going). It also adds a great texture to the soup, so, two cups is plenty and it won't hurt it to cook in there for a while.
Zuppa Toscana Soup
1 lb. spicy italian sausage (hot)
4 slices of bacon
2 large russet potatoes (scrubbed and diced)
1 small onion (chopped)
2 garlic cloves (finely chopped)
1 quart of water
2 cans (14 oz) of chicken broth
2 cups chopped kale
1 cup heavy cream
salt and pepper
Cook potatoes, garlic and onion in water and broth in large soup pot until just tender (15-25 min.). Meanwhile, brown sausage and bacon in skillet. Set aside. Once potatoes are cooked, add meats to the soup. Simmer 5-10 more minutes. Add in cream and kale. Simmer 5 more minutes. Add salt and pepper.