• Chop bacon and add to an 8-quart Dutch oven. Fry until crisp, about 6 minutes, then remove onto a paper towel-lined plate to drain.
• Remove bacon grease, then add 1 tablespoon back into the pot to cook Italian sausage. Break it up with a spatula until browned (about 8 min). Remove to a paper towel-lined plate to drain excess grease.
• Add diced onion to the same pot and sauté for five minutes, then add garlic and sauté for a minute longer.
• Add sliced swiss chard stems, chopped potatoes, and sausage. Cook for 5 minutes, then add water, broth, chicken bouillon powder, and crushed red pepper flakes. Bring to a boil, then simmer, covered, over low heat for 8 minutes or until potatoes are fork tender.
• Stir in chopped swiss chard, then season with salt and black pepper. Stir in heavy cream and simmer for 5 more minutes.

Serving Suggestions

• Fry sage leaves in a tablespoon of bacon grease (or butter), then serve soup in a bowl topped with crispy bacon bits, a few fried sage leaves, and shredded parmesan cheese (optional). Although this soup is hearty on its own, you can serve it with some crusty bread or sourdough bread for dipping.