Crock Pot Zuppa Toscana

• 1 lb Italian sausage (I use a mix of sweet and hot)
• 4 -6 russet potatoes, chopped
• 1 onion, chopped
• 1/4 cup crispy cooked bacon
• 2 tablespoons minced garlic
• 32 ounces chicken stock
• 1 bunch kale or 1 bunch swiss chard, chopped
• 1 cup half-and-half
• 2 tablespoons flour

1. Brown sausage links in a saute pan, then slice into rings.
2. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
3. Add just enough water to cover the vegetables and meat.
4. Cook on high 4-5 hours (low 6-8 hours) until potatoes are soft.
5. 30 minutes before serving, mix flour into half and half to remove any lumps.
6. Add half and half mixture and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

italian sausage, russet potatoes, onion, bacon, garlic, chicken, kale, flour

Taken from www.food.com/recipe/crock-pot-zuppa-toscana-518603 (may not work)