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[quote=Anonymous][quote=Anonymous]Zuppa Toscana-

1 lb Italian sausage
8 slices bacon
5 medium white potatoes
4 cups roughly torn kale
2 garlic cloves
2 quarts chicken stock
2 quarts chicken broth
1 cup cream

Bake sausages, slice into rounds.
Cook bacon and crumble
In a large stock pot, add the stock, chicken broth, potatoes chopped into bite sized pieces, and the diced garlic. Add water to top off pot leaving room for the meat and cream to be added. Simmer until potatoes are about 10 minutes from being done. Add sausage and bacon. When potatoes are done, add cream and kale and stir.

Serve with big hunks of crusty bread.

- I tend to use 6 sausages and closer to 12 pieces of bacon and 6-7 medium white potatoes because my family REALLY likes this soup and will happily eat it for 3 days and the leftovers freeze well to use to add more flavor the next time you make this. I also add a bit more cream to taste. [/quote]

Thanks for this recipe--sounds delicious! Question--are you using homemade chicken stock? Not quite sure of the difference between broth and stock? Thanks![/quote]

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