Zuppa Toscana

1 lb HOT Italian sausage
1 tsp crushed red pepper
1/2 lb bacon, cooked and crushed into pieces
1 yellow onion, chopped
2 Tbsp minced garlic (you can find jars of this in the produce section)
8 cups chicken broth
1/2 c heavy cream
4 medium russet potatoes, cubed
2-4 leaves of kale, cut up

Preheat skillet on medium high. Add sausage, red pepper, onion and garlic; cook until no longer pink. Drain well and discard fat. Set aside.
Pour chicken broth into soup pan. Add in potatoes, sausage mixture, and bacon. Cook until potatoes are done.
Add cream. Heat through and add cut up kale just before serving.