Wednesday, April 6, 2011

Slow Cooker Zuppa Toscana

1 lb. Hot Italian sausage
6 slices bacon, cooked and crumbled
1 onion, diced
4-5 medium red potatoes
3 garlic cloves
4 cups chicken broth
2 cups water
1 1/2 cups torn or chopped kale
1 cup heavy cream
Salt and pepper to taste

Fry the sausage until no longer pink.  Then fry the bacon and crumble it up.  Next place everything in the crockpot except the kale and cream.  Bake on low for 6-8 hours.  Add the kale and cream 30 minutes before serving. 


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