Toscana Soup

1 lb. Italian sausage
4 cups chicken broth
1 cup water
1/2 cup onion, chopped
3 large russet potatoes, cubed
1 garlic clove, minced
1 cup whipping cream
kale
bacon bits
Directions:
In a medium skillet, crumble and brown sausage. Drain well, and add to your crockpot. Add the broth, water, onion, potatoes, and garlic, stirring to combine. Cook on high for 3-4 hours.
At end of cook time, stir in whipping cream and as many bacon bits as you want. Chop desired amount of kale and stir to combine. Top with Feta Cheese
Serve with French bread or Bread sticks.