3- 4 links Italian sausage, sliced into coins then halved
3-4 cups fresh kale or spinach, chopped small
4-5 medium potatoes, cubed
1 medium onion, diced
1 T. minced garlic
1 cup half and half or heavy cream
1 box (32 oz.) chicken broth
1 can Basil Garlic & Oregano diced tomatoes
4-5 slices bacon, cooked and crumbled
salt & pepper, to taste
1. I boiled my Italian sausage to insure it is thoroughly cooked, but mostly to get some of the excess grease (fat) out before making the soup. This step can be omitted, if desired.
2. Allow the sausage to cool, then slice into coins; dice the onions, and cube the potatoes.
3. Place the following ingredients in the slow cooker - sausage, onions, cubed potatoes, chicken broth, minced garlic and diced tomatoes. Cook on high for 3-4 hours until the potatoes are soft (fork test).
4. When the potatoes are soft, stir in the chopped kale and heavy cream, return lid to slow cooker and allow to cook until the kale wilts.
Garnish with bacon pieces and/or crushed red peppers, if desired.
NOTE - I have cooked this for up to 16 hours (over three days) before adding the cream and kale. It, like so many soups, just gets better and better as it cooks. It keeps well, refrigerated in the crock, between reheats.
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