Zuppa Toscana

2 cups chicken broth

1/4 cup heavy whipping cream

1 medium russet potato

2 cups kale, chopped

1/2 lb spicy italian sausage

1 tbls bacon bits

1/4 tsp salt

1/8 tsp crushed red pepper flakes

Combine broth and cream in a saucepan and cook over medium heat. Slice unpeeled potato into 1/4 inch slices, then quarter them. Add potatoes and kale to sauce. Cook sausage, and add. Mix in spices and simmer for 1 hour stirring occasionally.