Zuppa Toscana Soup

Indian Summer has come and gone leaving us with the gray cold days of late fall. There is nothing I dislike more than being cold! In order to warm up, lots and lots of comforting foods are made during the next 3 months. The soup I made is one of my staples. It is easy to make and warms up easily the next day for lunch!!

Zuppa Toscana Soup
* 1 lb. spicy Italian sausage – crumbled
* 1/2 lb. smoked bacon – chopped
* (3) 14.5 oz. cans chicken broth
* 4 lg. russet potatoes – scrubbed clean, cubed
* 2 garlic cloves – peeled, crushed
* 1 yellow onion – peeled, chopped
* 2 cups chopped kale
* 2 cup heavy whipping cream
* salt and white pepper – to taste

Brown sausage in a pan over medium, breaking up into small pieces as it cooks. Drain sausage and set to the side. Spoon off any grease left in the pan.
Brown bacon in a the same pan over medium until crispy. Drain bacon and set to the side.
Using the bacon grease remaining, saute the onion until translucent.
Place broth, garlic, potatoes and sauted onion in a large dutch oven. Simmer over medium heat until potatoes are tender; around 30 minutes.
Add sausage and bacon to the soup. Simmer until heated through.
Add kale and cream and lightly season with salt and pepper. Heat thoroughly until the kale slightly wilts.