Zuppa Toscana

Ingredients

• 6 slices bacon
• 1 lb mild pork sausage
• 4 cups diced russet potatoes
• 1 cup diced white onion
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 2 tsp minced garlic
• 32 oz chicken broth
• 1 1/2 cups heavy cream
• 4 cups chopped kale

Directions

1. Cook the bacon in a skillet over medium-high heat until crisp. Drain and add to the slow cooker. In the same pan, cook and crumble the ground sausage, then add to the slow cooker.
2. Add the potatoes, onion, salt, pepper, basil, thyme, garlic, and chicken broth to the slow cooker. Do not add the cream or kale yet.
3. Cover and cook on LOW for 7 hours or HIGH for 4 hours.
4. When the cooking time is complete, add the heavy cream and chopped kale. Push the kale down into the soup to submerge it.
5. Cover and cook for an additional 20 minutes, then serve.