Slow Cooker Toscana Soup

Ingredients

• 1 pound of Italian sausages
• 32 ounces of chicken broth
• 2 Tbsps. minced garlic (about 3-4 cloves)
• 4-6 russet potatoes, chopped
• 1 onion, chopped
• 1/4 cup of bacon pieces (optional)
• 2 Tbsps. flour
• 1 cup of heavy whipping cream or half & half
• 1 cup of kale or Swiss chard, chopped
• salt & pepper to taste
• cayenne pepper to taste

Directions

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