Zuppa Toscana (Stefanie)

1 lb. ground Italian Sausage                          

1 1/2 tsp. crushed red peppers

1 large diced white onion                   

4 TBS. bacon pieces

2 tsp. garlic puree                              

5 cubes of chicken bouillon

10 cups water

1 lb. sliced russet potatoes, or about 3 large potatoes

1 cup heavy cream

1/4 bunch kale

Sauté Italian sausage and crushed red pepper in pot.  Drain excess fat.  Refrigerate while you prepare other ingredients.  In the same pan sauté onions, bacon and garlic for approximately 15 minutes, or until the onions are soft.  Mix together the chicken bouillon and water, then add it to the onions, bacon, and garlic.  Bring to boiling.  Add in potatoes and cook until potatoes are soft. (about 30 minutes).  Add heavy cream and cook until thoroughly heated.  Stir in the sausage.  Add kale just before serving.