Zuppa Toscana

This is the most delicious soup we've ever made, and we've made some great soups.  It sounds sinful with its bacon, its sausage, its cream, but don't worry, there's kale.  Kale is the miraculous ingredient that just erases any semblance of calories while not tasting bad itself.  Who knew all these people who have been blending it in smoothies and eating it on everything were onto something?  Here I've been living my life thinking it was only useful to line salad bars!

Just kidding, yes, this has all sorts of delicious ingredients.  And they are worth every. single. bite.

Zuppa Toscana
Adapted from here

1lb ground Italian sausage
8 slices of bacon, diced
1 medium yellow onion, diced
2 cloves of garlic, minced
1 tsp red pepper flakes
1 tsp dried parsley
1-1/2 tsp basil
Salt & Pepper to taste
2 Tbsp flour or cornstarch
48oz chicken stock
4-5 russet potatoes, peeled and cut into small pieces
1 cup heavy cream
1/2 bunch of kale (leaves only)

1. In a large dutch oven or pot, brown the Italian sausage, breaking it up as it cooks.  Once it browns, move it out of the pan into a bowl or plate.
2. Cut the 8 slices of bacon into the same pot to cook.  Once they are as crisp as you enjoy, remove them from the pot with a strainer.  Remove a tablespoon or so of the grease from the pan, leaving about 2 tablespoons.
3. Add the onions to the grease in the pot for 4 minutes, then add the minced garlic, red pepper flakes, parsley, basil, salt, and pepper.  Cook for one more minute, stirring well.  
4. Toss the potatoes in the pot with the onions, and pour in the chicken stock.  Mix well.  Boil gently for about 15 minutes until the potatoes are soft.
5. Add the sausage and bacon back to the pot.  Pour the cream into the pot as well.  Rip the kale into small pieces and add to the soup.  Stir well.  Cook for another 10-15 minutes or until the kale is wilted.
6. Top with cooked bacon if desired.