Zuppa Toscana Soup (Olive Garden Copycat)

1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt. water
1 (14 oz) chicken broth cans
1 large russet potatoes cubed
2 garlic cloves, peeled & crushed
1 medium onion peeled & chopped
2 c. Swiss chard or Kale chopped
1 c. heavy whipping cream
salt & pepper to taste

In a skillet, over medium high heat, brown the sausage and break into small pieces. Rinse and set aside. (no rinse = soup red tinted.) In a medium-high skillet brown the bacon. Drain and set aside. Place water,  broth, potatoes, garlic and onion in a soup pot. Simmer over medium heat until the potatoes are tender. Add sausage and bacon. Simmer 10 minutes. Add the Kale or Swiss chard and cream. Season with salt and pepper. Heat through.