Zuppa Toscana

 2 3/4 cups chicken stock
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lb. spicy Italian sausage
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons real bacon bits   

Combine stock and cream in large saucepan over medium heat.  Slice unpeeled potato into 1/4 inch slices, then cut in fourths and add to soup.  Add chopped kale. 

Grill or sauté sausage.  When cooked and cooled, cut sausage at angle into slices about 1/2 inch thick.  Add sausage and bacon bits to soup.  Add salt and dried red pepper flakes; let soup simmer about 2 hours.  Stir occasionally.  Makes two entrees.