KNOCK YOUR SOCKS OFF CROCK POT SOUP

By Tabatha

Ingredients

• 8 oz. Italian sausage, cooked and crumbled
• 4 potatoes, peeled and cubed into bite sized pieces
• 1 14.5 oz.Can Red Gold Diced Tomatoes with Garlic and Olive Oil
• 1 Cup bacon, fried very crisp and chopped very finely (I used that already bagged kind and it works best)
• 1 16 oz. container of Mushrooms, sautéed in a little butter or olive oil then chopped finely
• 1 Cup Kale cleaned and chopped with that woody stem cut off.
• 2 Cups Heavy Cream
• 32 oz. Chicken Broth
• 2 Tablespoons flour

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Break out the Crock Pot!

Put in the sausage, potatoes, chicken broth, can of Red Gold, and JUST enough water to cover but ONLY if you need it.

Cook on high for 3-4 hours.

Whisk the flour into the heavy cream, make sure to get lumps out and all other items are chopped very finely – makes a huge difference!

Put the cream, kale, mushrooms, and bacon into soup.

Cook for another 30 – 45 minutes.

Sprinkle with freshly grated parmesan, bacon bits, and green onion if desired then serve!

This may be put into containers and frozen for lunches. It is delicious!