Dice onion. Cut up kale and discard stems. Cut potatoes in halves or quarters (long ways) then slice about 1/4 inch

In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.

Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.

Add the cream and bacon bits, and simmer for about 10 minutes.

Notes

I use 10 medium size potatoes.

Half and Half can be substituted for the heavy cream if desired.

Kale can be found in the produce department of most grocery stores.

The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.