Olive Garden Zuppa Toscana

1 tube ground sausage

2 med. potatoes, cut up with peel on

3/4 c. onions, diced

6 slices bacon

1 1/2 tsp. minced garlic

2 c. kale leaves, cut in half then sliced

1 quart chicken broth

1/2 c. heavy whipping cream

Cook sausage. Place onions and bacon in a lagre saucepan and cook over med. heat until onions are almost clear. Remove bacon and crumble. Add garlic to onions and cook an additional one min. Add chicken broth and potatoes; simmer 15 min. Add crumbled bacon, sausage, kale, and cream. Simmer 4 min. and serve.