Slow Cooker Zuppa Toscana

Ingredients

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

Directions

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.