Ingredients

This copycat of an Olive Garden soup is a good use for kale or Swiss chard.

1 pound Italian sausage
1 large onion, chopped
2 large russet baking potatoes, sliced in half, and then in 1/4-inch slices
2 cans chicken broth
1 quart water
2 cloves garlic, minced
1/2 can or jar of bacon bits
2 cups kale or Swiss chard, chopped
1 cup heavy whipping cream

Directions

Cook sausage in a 300-degree oven for approximately 30 minutes. Drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add sausage and bacon bits. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.