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Zuppa Toscana
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| 1 lb | spicy Italian sausage |
| 4-6 russet potatos, chopped | |
| 1 | onion, chopped |
| 1/4 c. | Real bacon pieces |
| 2 TBSP | minced garlic |
| 32 oz | chicken broth |
| 1 c. | Kale, chopped |
| Swiss chard, alternative | |
| 1 c. | Heavy whipping cream |
| 2 TBSP | flour |
Brown sausage, place in slow cooker with chicken broth, garlic, potatos, and onion, add water to cover
Cook 5-6 hours on low
30 minutes b4 serving mix flour into cream, add to crockpot with bacon and kale
Cook on high 30 minutes, add salt, pepper and cayenne to taste
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