Zuppa Toscana

1 lb Italian sausage {you can also use polish sausage [kielbasa]}, sliced into coins
1 1/2 tsp crushed red pepper (was a bit much for Diamond, maybe 1/2 - 1 tsp next time)
2 large russet potatoes, cut in half then into slices (I used 5 medium)
1 large onion, chopped
2 cloves garlic
1/2 cup cooked bacon, crumbled
2 cups kale, Swiss chard, spinach, chopped (I used 5 large green onions instead)
2 cans chicken broth {vegetable broth is also good}(I used 1 box chicken broth)
1 qt water
1 cup heavy whipping cream
salt/pepper to taste (I didn't have to add any, bacon & sausage were salty enough & red pepper flakes were peppery enough.)

Heat sausages and crushed red pepper in heavy pan until sausage is warmed through.
Remove sausage from pan.
Place potatoes, onion, garlic, chicken broth,and water in pan.
Bring to boil, reduce heat and cook on medium until potatoes are done ~ 10 - 20 minutes.
Add sausage, bacon, salt/pepper and simmer for another 10 minutes.
Turn heat to low, add kale and cream.
Heat through and serve.

~Thanks JoNell~