Olive Garden-Zuppa Toscana

1 lb Italian sausage (mild) 2 large russet baking potatoes, cubed (I like 3-4) 1 large onion, chopped 1/4 cup bacon bits (optional) 2 garlic cloves, minced 2 cups kale or 2 cups Swiss chard, chopped 2 (8 oz) cans chicken broth 1 quart water 1 cup heavy whipping cream Directions 1. Chop uncooked sausage into small pieces 2. Brown sausage in soup pot 3. Add chicken broth and water to pot 4. Place onions, potatoes and garlic in the pot 5. Cook on medium heat until potatoes are done 6. Add bacon 7. Salt and pepper to taste 8. Simmer for another 10 minutes 9. Add kale and cream 10. Heat through and serve