Zuppa Toscana Soup

I love this soup and its a copycat version of the olive gardens.
1 pound Italian Sausage-browned
6 strips Bacon-crumbled
4 cups water
2 cans chicken broth
1 onion-chopped
4 potatoes-peeled and diced
2 garlic cloves-minced
2 cups Kale-chopped
1 cup heavy cream
1 teaspoon Parsley flakes

Brown up the sausage and bacon, and set aside. In large pot put water, chicken broth, potatoes, onion, and garlic. Cook on medium heat for about 20 minutes (or until potatoes are done). Add bacon, sausage and kale. Let simmer on low for another 10 minutes. Then add heavy cream and parsley flakes. Turn up the heat to medium and stir until thick. Yum!