Zuppa Toscana

2 pounds bulk mild Italian sausage
1 pound bulk hot Italian sausage

2 teaspoons crushed red pepper flakes
1 lb slices bacon, cut into 1/2 inch pieces

2 large sweet onions (softball sized), diced

8 qt chicken broth

20 potatoes, thinly sliced (about 5 lbs, medium sized)

1 qt heavy cream

1 bunch kale, torn with stems removed

Cook the Italian sausage and red pepper flakes in a skillet oven over medium-high heat until crumbly, browned, and no longer pink, 25 - 30 minutes. Drain and set aside.

Cook the bacon in the same skillet oven over medium heat until crisp, about 20 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Chop bacon into ½” pieces.

Stir in the onions; cook until onions are soft and translucent, about 15 minutes.

In a large stock pot, pour the chicken broth along with the bacon and onions; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 40 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

Yields about 2 ½ gallons of soup