1pound russet potatoess, peeled, cut in half lengthwise, then sliced 1/4-inch thick
29ounceschicken broth2 cans
1/4cup Oscar Mayer Real Bacon Bits (1/2 can)
1cup heavy cream
Preheat the oven to 300 degrees F. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through. Drain on paper towels and cut into slices.
Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add the sausage, bacon, and salt and pepper to taste and simmer for another 10 minutes. Turn the heat to low. Add kale, the cream, and more water, if necessary. Heat thoroughly and serve.