Zuppa Toscana Soup

Chop the 6 ounces bacon into small pieces on a cutting board, then add them to a large heavy-bottomed pot.
Add the 1 pound mild Italian sausage to the soup pot with the bacon pieces, then bring to medium-high heat over the stovetop. Use a wooden spoon or spatula to break up the sausage.
Cook the sausage and bacon until thoroughly crispy, turning over the meat occasionally, about 15 minutes.
Meanwhile, prep the vegetables by chopping 1 medium onion, 4 large red potatoes, and 3 cups kale (discard the stems), and mincing 5 cloves garlic.
Drain the fat, leaving 1 to 2 tablespoons in the pot. Then, add the chopped onion and minced garlic5 cloves garlic to the pot and saute for 1 to 2 minutes.
Next, add the 2 cups chicken broth, 4 cups water, diced potatoes, ¼ teaspoon Italian seasoning, 1 teaspoon sea salt, and ½ teaspoon black pepper.
Bring the soup to a boil, then reduce the heat to medium and simmer for 15 minutes (this will cook the potatoes).
Add the chopped kale leaves and 1 cup heavy cream to the soup, then gently stir.
Cook for 5 additional minutes over medium-low heat, then serve warm. Enjoy!