Ingredients
1-1/2 pounds bulk Italian sausage3 pounds potatoes, peeled and sliced3 cans (14-1/2 ounces each) chicken broth2 cups water1 cup chopped sweet onion2 garlic cloves, minced1/4 teaspoon salt1/8 teaspoon pepper3 cups chopped Swiss chard2 cups heavy whipping cream8 bacon strips, cooked and crumbled
Preparation
In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside.
In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender.
Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
