Olive Garden Toscana Soup

1 pound Italian sausage
3/4 cup onions, finely chopped
6 slices bacon, diced
1 1/4 teaspoons garlic, minced
1 quart chicken broth
4 cups water
6 whole potatoes, medium sized, cubed
2 cups kale, thinly sliced
2/3 cup heavy cream
2/3 cup whipping cream, optional
1/4 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
1 teaspoon salt

1. Cook and drain sausage on paper towel.
2. Cook onions and bacon, diced in saucepan over medium heat about 4 minutes. Stir in garlic and cook an additional minute. Add chicken broth, water and potatoes, peeled and sliced. Bring to a boil; reduce heat to medium and simmer for 25 minutes or until potatoes are tender.
3. Stir in kale, cream, and sausage, continue to cook an additional 5 minutes.