Ingredients:
1 1/2 to 2 pounds mild Italian sausage
4 to 5 slices bacon, chopped
3 large Russet or Yukon Gold potatoes, peeled and sliced into coin-size chunks
1 medium onion, chopped
2 cloves garlic, minced
3 cups chopped kale leaves (stem removed and torn into small pieces)
1 (32-ounce) container chicken broth or stock
2 to 3 cups water
1 cup heavy whipping cream
Salt and pepper to taste
Preheat the Slow Cooker (Crock Pot).
In a large frying pan over medium-high heat, add the Italian sausage and sauté until brown. When the sausage is almost done browning, add the bacon and continuing sautéing until the sausage is completely browned and the bacon is partially cooked; drain off the fat and discard. Add the onions and garlic and cook until the onions are translucent.
Transfer the sausage mixture to the preheated Slow Cooker. Add the potatoes, chicken broth/stock, and enough water to completely cover the ingredients. Stir well and cover with a lid.
Cook on high heat for 4 hours or on low heat for 8 hours.
When the soup is ready to serve and the potatoes are softened, stir in the kale and heavy cream; continue cooking until the kale has softened. Salt and pepper to taste.
Serve soup in individual soup bowls.
Source: What's Cooking America
1 1/2 to 2 pounds mild Italian sausage
4 to 5 slices bacon, chopped
3 large Russet or Yukon Gold potatoes, peeled and sliced into coin-size chunks
1 medium onion, chopped
2 cloves garlic, minced
3 cups chopped kale leaves (stem removed and torn into small pieces)
1 (32-ounce) container chicken broth or stock
2 to 3 cups water
1 cup heavy whipping cream
Salt and pepper to taste
Preheat the Slow Cooker (Crock Pot).
In a large frying pan over medium-high heat, add the Italian sausage and sauté until brown. When the sausage is almost done browning, add the bacon and continuing sautéing until the sausage is completely browned and the bacon is partially cooked; drain off the fat and discard. Add the onions and garlic and cook until the onions are translucent.
Transfer the sausage mixture to the preheated Slow Cooker. Add the potatoes, chicken broth/stock, and enough water to completely cover the ingredients. Stir well and cover with a lid.
Cook on high heat for 4 hours or on low heat for 8 hours.
When the soup is ready to serve and the potatoes are softened, stir in the kale and heavy cream; continue cooking until the kale has softened. Salt and pepper to taste.
Serve soup in individual soup bowls.
Source: What's Cooking America