Zuppa Toscana

I think it's because of the winter chill and snow, but warm soup just seems perfect right now.  I love that it feels like it's thawing  you from the inside out.  This soup has always been one of my favorites.  I love the hearty chunks, creamy soup base, and fresh kale!  I did my homework and worked out how to make this as simple as possible and processed free.  Now, it's my new favorite soup!

1 lb. Italian sausage
1/2 to 1 tsp. red pepper flakes (to your tastes)
4 slices of bacon, chopped
1 large onion, diced or pureed
3 garlic cloves, minced
2 boxes (32 oz.) chicken broth
2 cups water
3 large russet potatoes, unpeeled and cut into small chunks
1 1/2 cups heavy whipping cream
liberal sprinkling of white pepper
1/2 tsp. or more of salt
3 cups of chopped kale

In a large pot, sauté the Italian sausage and crushed red pepper.  Remove and set aside.  If your bacon is uncooked, add it to the pot then add the onions and garlic, If your bacon is already cooked, add the onions and garlic first and cook down, then add the bacon.  Once everything is cooked, add the chicken broth and water and bring to a boil.  Add the potatoes and cook until soft - this will take between 10 and 20 minutes depending on the size of your potatoes.  Add the heavy cream and sausage and heat through.  Add the white pepper and salt.  Check the seasoning to know if you want to add any more.  Stir in the chopped kale right before serving to keep it nice and bright green and stop it from wilting too much.

This soup is also very forgiving.  For instance, you could leave out the bacon entirely or add twice as much kale.  It will still taste great.  I think that might be my favorite thing about soups all together, almost anything works!