Description
Creamy broth envelops tender potato slices, spicy sausage crumbles and crisp bacon bits, all brightened by wilted kale and a hint of red pepper heat.
Ingredients
- 1 lb Italian sausage
- 4 slices bacon chopped
- 4 cups chicken broth
- 2 lb russet potatoes peeled and thinly sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 8 oz kale chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a skillet over medium heat cook the bacon until crisp then remove with a slotted spoon and set aside and brown the sausage until lightly browned breaking it into crumbles.
- Transfer the cooked sausage and bacon to the slow cooker then add chicken broth potatoes onion garlic and red pepper flakes.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes are tender.
- Stir in kale heavy cream salt and pepper then cover and cook on high for 15 minutes more.
- Serve hot adjusting seasoning as needed.
Notes
- You can use turkey sausage for a leaner version.
- Kale can be substituted with spinach or Swiss chard.
- Leftovers store in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent the cream from separating.