Tuscan Sausage And Potato Soup

• 1-1/2 pounds bulk Italian sausage
• 3 pounds potatoes, peeled and sliced
• 3 cans (14-1/2 ounces each) chicken broth
• 2 cups water
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups chopped Swiss chard
• 2 cups heavy whipping cream
• 8 bacon strips, cooked and crumbled

1. In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside.
2. In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender.
3. Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.

italian sausage, potatoes, chicken broth, water, sweet onion, garlic, salt, pepper, swiss chard, heavy whipping cream, bacon

Taken from www.tasteofhome.com/recipes/tuscan-sausage-and-potato-soup/ (may not work)