Zuppa Toscana Soup

4 slices bacon, diced
1 lb. ground Italian sausage (hot works too)
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken broth
3 cups russet potatoes, cubed
3/4 tsp salt
1/4 tsp black pepper
1 cup heavy whipping cream
1/4 cup parmesan cheese, grated

Optional: 2 cups kale, in bite size pieces (this is not in calories as we don't put it in our soup)

This freezes well. (Potatoes are cooked so they do just fine)

In large pot cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned, drain off grease leaving 1 Tbsp in the pot to saute onion.
Push the sausage and bacon to the side, saute onion until translucent, add garlic and saute until fragrant, about 45 seconds.
Stir in the broth and potatoes, season with salt and pepper, simmer for about 20 minutes or until potatoes are tender.
Add whipping cream (and kale, if wanted). Bring to a simmer. Top with parmesan cheese when serving.

, about 1 cup each