3cupsYukon Gold potatoesscrubbed and cut into bite-sized pieces
4cupschicken or vegetable brothlow sodium
1teaspoondried oregano
1teaspoongarlic powder
½teaspoonground black pepper
½teaspoonkosher salt
2cupsfresh kalede-stemmed, washed and roughly chopped
1cupheavy cream
Shredded parmesan cheesefor serving (optional)
Instructions
In a medium skillet over medium high heat, brown the ground Italian sausage breaking it apart into small pieces until it is cooked through. Drain any excess grease.
Place the cooked sausage in the bottom of the slow cooker.
Add in the diced onion, bacon, potatoes, broth and seasonings to the slow cooker with the sausage and stir.
Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours.
Stir in the chopped kale for the last 5 minutes of cooking.
Turn off the slow cooker and stir in the cream. Serve immediately with fresh parmesan cheese and a side of your favorite crusty bread.
Video
Notes
Cooked in a 6 quart Crockpot.For added heat to the soup, replace the mild italian sausage with hot italian sausage.To make it on the Stove Top
Brown the sausage in a large stock pot, drain the fat, then add all the ingredients except the kale and cream to the pot.
Bring to a boil and simmer until the potatoes are tender (about 30 minutes).
Stir in the kale and cook another few minutes before removing from heat and adding the heavy cream.
Storing the soupRefrigerator: When the soup is cooled transfer to an airtight container and place in the fridge. Enjoy within 3 days.Freezer: Transfer fully cooled soup to heavy freezer bags or containers. Freeze for up to 3 months.When ready to heat, let the soup thaw in the refrigerator overnight.Reheat in the microwave or on the stove top and enjoy.