Zuppa Toscana Recipe/ How To Make Potato Soup

Please take a moment to enjoy this video recipe for Zuppa Toscana. This is a potato soup recipe to die for! Please comment, like, subscribe, and share!
Ingredients :
6 ot 8 oz bacon, chopped
1 lb Italian Sausage (The “Hot” variety)
1 medium head garlic (10 large cloves), peeled and minced or pressed
1 medium onion, finely diced
4 cups (32 oz) chicken broth/stock
6 cups (48 oz) water
4-5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
1 medium/large kale bundle, leaves stripped and chopped
1 cup whipping cream
Salt and black pepper to taste
Ingredients
6 ot 8 oz bacon, chopped
1 lb Italian Sausage
1 medium head garlic, peeled and minced
1 medium onion, finely diced
4 cups (32 oz) chicken broth/stock
6 cups (48 oz) water
4-5 medium russet potatoes, peeled and chopped into ¼" thick pieces
1 medium/large kale bundle, leaves stripped and chopped
1 cup whipping cream
Salt and black pepper to taste
Parmesan cheese to serve
Instructions
In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
When potatoes nearly done, add chopped kale and bring everything to a light boil. Add Italian sausage and whipping cream. Bring back to a light boil. Serve topped with crispy bacon and cheese.
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