Tuscan Potato Soup (Zuppa Toscana)

In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.

In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.

In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.

Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.

Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.

Minutes before serving mix in the chopped kale leaves.