Zuppa Toscana Soup

10-12 spicy sausage links

1 diced yellow onlin

1/2 pkg. bacon

2 TBS. minced garlic

3 potatoes, diced

1/4 cup kale, chopped

3 chicken broth cubes

14 cups water

3 cups cream

1 large portabello mushroom, diced

2 TBS. fresh basil-cut up

1 TBS. garlic salt

1TBS. onion salt

In olive oil, sauté sausage, onion, garlic and mushroom.  Cook bacon until crispy. Then crumble and add to mixture.  Sauté diced potatoes for 2-3 minutes.  Add water, kale, broth cubes, and salts.  Simmer 30 minutes.  Blend in cream and basil.  Serve hot.