1.Start by cutting the collard greens. Just stack three leaves at a time and roll like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
2.In a heavy bottomed pot, add the potatoes, onion, garlic, olive oil and the chicken broth. Bring it to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed, about 20 minutes.
3.Transfer potatoes to a bowl and mash with a potato masher then bring them back to the pot. Using a hand blender, blend the soup until smooth.
4.Turn the heat to medium and add the collard greens, stir, and keep cooking for 15 more minutes.
5.Meanwhile, in a large skillet, fry the bacon and the sausage until the bacon is browned. Drain and add the bacon/sausage mixture to the soup and cook until the soup boils again. Season with salt and pepper and serve immediately.