Olive Garden Toscan Soup

1 fluid ounce	chicken base
1 quart	water
1/3 cup	heavy whipping cream
2	medium potatoes
2 cups	cavello greens (kale can be substituted) (optional)
3/4 cup	onions, diced in 1/8 inch pieces
1 1/4 tsp	minced garlic
1 slice	bacon, 1/4 inch dice
1 1/2 cups	spicy, precooked sausage links

Cut potatoes in half lengthwise, then cut into 1/4 inch slices.
Cut cavello greens (or kale) in half, then slice into 1/16 inch strips.
Cut sausage links in half lengthwise, then cut on an angle into 1/2 inch slices.

Combine the chicken base, water and cream in a sauce pan over medium heat. Add the
unpeeled potato slices to the soup. Add the cavello greens or kale if desired. Saute the onions
and garlic with the bacon; add with sausage slices to the soup. Simmer for about 20 minutes
or until the potatoes are done.

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