Slow Cooker Zuppa Toscana

Ingredients

• 1 lb. Italian sausage
• 16 oz. chicken broth
• 1 quart water (4 cups)
• 2 garlic cloves, minced
• 2 large russet baking potatoes, slices in half and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits
• 2 cups kale or swiss chard, chopped
• 1 cup heavy whipping cream

Brown the sausage in a skillet over medium-high heat until no longer pink.

Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.

Cover and crock on High for 3-4 hours until potatoes are cooked and soft.

Turn the slow cooker off and add the kale.

Return the lid and let sit for 5 minutes.

Stir in whipping cream and serve.