Crock Pot Zuppa Toscana

1 lb. Italian sausage, cooked and crumbled 

2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices

1 large onion , chopped

1/4 c. bacon bit (optional)

2 garlic cloves , minced

2 c. kale or 2 c. swiss chard , chopped

16 oz. cans chicken broth

1 quart water

1 c. heavy whipping cream

 

Put everything but kale and cream in crockpot. Cover and cook on high about 4 hours. Add kale and cream and replace lid. Cook about another 10 minutes or so.
Enjoy!