Zuppa Toscana Soup

Recipe adapted by Heidi  from Olive Garden .com Photos taken by Heidi   1 lb. spicy Italian sausage - crumbled (I usually add a pinch of red pepper flakes to regular Italian sausage 1/2 lb. smoked bacon - chopped 1 qt. water (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth 8 lg. russet potatoes - scrubbed clean, cubed 2 garlic cloves - peeled, crushed 1 med. onion - peeled, chopped 2 cups chopped kale OR Swiss chard 1 cup heavy whipping cream salt and pepper - to taste Italian cheese to sprinkle on before serving   -In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. -In a skillet over medium-high heat, brown bacon; drain, set aside. -Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. -Add sausage and bacon to pot; simmer for 10 minutes. -Add kale and cream to pot; season with salt and pepper; heat through.