2 Tbsp extra virgin olive oil
1 lb sweet Italian sausage, casing removed
3 strips extra thick bacon (or 6 regular slices), chopped
1/4 tsp red pepper flakes
1 medium onion, chopped
3 garlic cloves, minced
2 1/4 cups chicken stock
4 cups water
2 large russet potatoes, peeled and chopped into bite-sized pieces
3 cups chopped Swiss chard leaves, tough stems removed
1 cup half-n-half
1. Drizzle olive oil in a large dutch oven or sauce pan. Add onion and bacon. Cook over medium heat until onion is tender and bacon begins to brown.
2. Add sausage and break it up with a spoon. Continue to cook until sausage is crumbled and cooked through. Add garlic and red pepper flakes and saute for 2-3 more minutes.
3. Add chicken stock, water, and potatoes. Bring to a boil. Boil for 10-15 minutes until potatoes are tender.
4. Add chard and let it wilt in the soup. Add half-n-half and simmer a few more minutes to heat through.