Zuppa Toscana

• 1 pound(s) Italian Sausage (spicy)
• 4-6 Russet Potatoes :bite sized cubes
• 1 Onion :minced
• 1/4 cup(s) REAL bacon pieces
• 2 tablespoon(s) Garlic :minced
• 32 ounce(s) Chicken Broth
• 1/2 bunch(es) Kale (or Swiss Chard) :destem & cut/torn into bite sized pieces
• 1 cup(s) Heavy Whipping Cream
• 2 tablespoon(s) Flour

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

italian sausage, potatoes, onion, cups, garlic, chicken broth, bunches, cups, flour

Taken from www.epicurious.com/recipes/member/views/zuppa-toscana-52990841 (may not work)