Tuscan Sausage And Potato Soup

1. 1

   In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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