Ingredients

The following ingredients have 6 Servings
  • 1 lb Spicy Italian Sausage ((mild can be substituted))
  • 1 Tbsp olive oil
  • 1 yellow onion (peeled and minced)
  • 3 garlic cloves (minced)
  • 6 sliced bacon (cooked and crumbled)
  • 4 large Yukon gold potatoes (peeled and diced into 1/2 inch pieces, Russets can be substituted)
  • 4 c. low sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 c. chopped kale
  • 2 Tbsp. all-purpose flour (corn starch can be substituted)
  • 1 c. heavy cream

Instruction

  • Heat olive oil over medium-high heat in skillet. Add sausage and cook with garlic and onions crumbling as it cooks. Drain off excess grease when sausage is cooked through. Remove to a plate.
  • Cook bacon in same skillet until crisp. Remove and chop into small pieces.
  • Combine all ingredients except kale, flour and heavy cream in 6 quart slow cooker. Cook on low 5-6 hours or high 3-4 hours or until potatoes test done.
  • When the soup is 30 minutes away from being down whisk together heavy cream and flour in small bowl. Pour into slow cooker along with kale and stir to combine. Cook on HIGH 30 minutes or until soup has thickened slightly.