Copycat Olive Garden Zuppa Toscana Soup

1 lb. Italian Sausage
2 lg. russet potatoes, cut in 1/4 inch slices
1 small onion, chopped
2 cloves garlic, minced
2 (14 1/2 oz) cans chicken broth
1 qt water
1/2 can oscar mayer bacon bits
1/2-1 c. kale or swiss chard, chopped
1 c. heavy whipping cream

Break up sausage and cook in a 300 degree oven. for appox 30 min. Drain sausage on paper towels. Place onion, potatoes, chicken broth, water and garlic in a pot and cook on medium-high heat until potatoes are done. Add sausage and bacon bits. Salt and Pepper to taste. Simmer for another 10 min. Turn to low heat. Add kale and whipping cream. Heat through and serve. Yeilds 6-8 servings.