Cameron's Zuppa Toscana

This recipe has been doubled

1 large yellow onion - chopped or minced (however you prefer)

5 cloves garlic - minced

2T vegetable oil

2 lbs spicy Italian sausage

1 lb bacon (or 2 cans of bacos)

7-8 medium russet potatoes - cut in half lengthwise and sliced 1/4" thick

2 XL cans of chicken broth

2 cups heavy whipping cream

1 bunch of kale or spinach - cut into chunks

In a skillet, brown your sausage and drain. Cook your bacon. Reserve bacon oil, adding 2T flour to it to create a roux, set aside.

In a pot, combine the onion, garlic, and oil. Simmer for 5 minutes. Add the potatoes, broth, and 2 quarts of water. Simmer until the potatoes are just tender (do not overcook as there is 15 more minutes left). Add the sausage, bacon and roux. Simmer 5 minutes. Add 4 cups kale/spinach, simmer additional 5 minutes. Add 2 cups whipping cream, salt and pepper to taste, simmer 5 more minutes. Serves 8-10.

*Many ways to make this recipe lighter: use half-and-half or FF half-and-half instead of whipping cream, make a flour roux without the bacon oil or don't make a roux at all. You can also use turkey bacon, 1 lb sausage and 1 lb Italian seasoned ground turkey.