Slow Cooker Zuppa Toscana
- 1 lb. sausage
- 2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
- 1 large onion , chopped
- 1/4 c. bacon bits (optional)
- 2 garlic cloves , minced
- 2 c. kale or swiss chard , chopped
- 16 oz. can chicken broth
- 1 quart water
- 1 c. heavy whipping cream
Adapted from pinterest.com
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 & Crock on High for 3-4 hours until potatoes are cooked and soft.
Optional: Mash the potatoes a bit with a potato masher for texture.
Turn the slow cooker off and add the kale.
Return the lid and let sit for 5 minutes.
Stir in whipping cream and serve.