•2 large russet baking potatoes, sliced in half, and then in 1/4in slices
•1 large onion , diced
•¼ cup bacon bits (optional)
•2 garlic cloves , minced
•2 cups kale or 2 cup swiss chard , chopped
•16 oz. can chicken broth
•1 quart water
•1 cup heavy whipping cream
Instructions
1.Brown the sausage in a pan
2.Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
3.Cover. Cook 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 crock pot off and add the kale.
6.Return the lid and let sit for 5 minutes.
7.Add whipping cream and serve.
Originally Submitted
1/5/2014
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