Potato~Sausage Toscana Soup

One thing I like at Olive Garden is their Toscana soup. So, whenever my husband wants to go~ I'm game. I have a recipe from a guy who was trying to copy restaurant dishes. Unfortunately, the recipe was missing some key ingredients. I played around with it and this is what I came up with. Let me know if you agree...it's pretty good! It's also really simple and quick. This recipe serves about 4 as an appetizer. If you are having company I would double it.

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups chicken stock or broth
3/4 cup heavy whipping cream
1 large russet potato
2 cups chopped kale
3 slices bacon or pancetta
1/2 pound spicy Italian sausage
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes

Heat olive oil in a stock pot over medium heat. Add the onion and garlic, saute for a few minutes. Add the chicken stock and cream. Slice the unpeeled potato into 1/4 inch slices, then half the slices and add them to the soup. Add the kale.
While the soup is coming to a simmer, saute the bacon and sausage in another pan. When it is cooked, drain and add it to the soup.
Add the salt, pepper, and red pepper flakes. Let the soup simmer for about 45 minutes, stirring occasionally.