Zuppa Toscana

1 lb. Italian sausage, ground
2-3 lg. baking potatoes, cubed
1 lg. onion, chopped
2 cloves garlic, minced
2 cups Swiss chard or kale, shredded (I prefer chard)
2 (10 oz) cans chicken broth
1 qt. water
1 cup heavy whipping cream

Press sausage into a foil-lined pan and cook in a 300 degree oven for about 30 minutes. Drain and cut sausage into small pieces. Set aside. Place onion, potatoes, garlic, chicken broth, and water in large stockpot. Cook over medium heat until potatoes are tender. Add sausage. Add salt and pepper, to taste. Simmer 10 minutes. Over low heat, add kale or chard and whipping cream. Heat through and serve.