Olive Garden Zuppa Toscana Soup

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. Add the kale and simmer for about 3 minutes or until the leaves are tender and bright green. Slowly stir in the heavy whipping cream and simmer for 5 more minutes. Season with salt and pepper to taste.