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

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

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

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

4. Optional: Mash the potatoes a bit with a potato masher for texture.

5. Turn the slow cooker off and add the kale.

6. Return the lid and let sit for 5 minutes.

Stir in whipping cream and serve.