Tuscan Potato Soup (Zuppa Toscana) - cooking recipe

Ingredients

3 (14 ounce) cans chicken broth
9 cups water
3 -5 pieces bacon
1 lb Italian sausage, loose-ground
4 large russet potatoes, skin-on and cut into bite sized chunks
1 large white onion, finely chopped
3 garlic cloves, crushed
2 tablespoons olive oil
2/3 cup half-and-half
1/2 - 1 1/2 teaspoon salt (to taste)
1/2 - 1 tablespoon black pepper (to taste)
1/2 - 1 teaspoon ground cayenne pepper
1/2 teaspoon mustard powder, ground
1/4 - 1/2 teaspoon fennel seed, ground (optional)
2 cups kale leaves, chopped (optional)

Preparation

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.
5 Minutes before serving mix in the chopped kale leaves.