Creamy sausage and potato soup with bacon and kale, similar to zuppa toscana soup from Olive Garden.
Over medium high heat, cook the sausage in a dutch oven or large stockpot, breaking it up with a wooden spoon, until browned. Remove sausage with a slotted spoon, leaving sausage grease in pot.
Add in the white onions and saute for about 5 minutes on medium high, until softened. Add in chopped garlic and saute for 1 minute, until fragrant.
Add potatoes, chicken stock, water, cooked sausage, and continue cooking on medium high, until mixture has reached a low simmer, or until dutch potatoes are tender.
Add in kale and cream and simmer for 5 minutes. Sprinkle salt and pepper in soup and stir. Add in chopped freshly cooked bacon and stir. Serve and Enjoy!!
Adapted from Gimme Some Oven