Ingredients :

1 pound spicy Italian sausage1/2 pound bacon, chopped7 cups water3 chicken flavored bouillon cubes2 large russet potatoes, scrubbed clean and cubed2 cloves garlic, chopped1 medium onion, chopped2 cups chopped kale1 cup heavy whipping creamsalt and pepper, to taste

Directions :

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.