Ingredients:

1 lb. Italian sausages

4-6 russet potatoes, chopped

1 onion, chopped

1/4 c. bacon pieces

2 teaspoons minced garlic

32 oz. chicken broth

1 c. kale, chopped

1 c. heavy whipping cream

2 teaspoons flour

Directions:

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

5. 30 minutes before serving: Mix flour into cream removing lumps.

6. Add cream, kale, and bacon to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Bon Appetit!