Zupa Toscana Soup

1 lb ground spicy italian sausage
1½ tsp crushed red peppers
1/2 cup white onion
6Tbsp bacon pieces
2 tsp garlic
10 cups chicken broth
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes

crushed fresh basil

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the basil let all heat through and serve. (picture from here.)