Zuppa Toscana

1 lb bulk Italian sausage, browned and drained

2 cans chicken broth

1 cup water

1/4 cup onion, chopped

3 large russet potatoes, cubed

1 garlic clove, minced

Bacon bits

1 cup whipping cream

Kale 

Place Italian sausage, chicken broth, garlic, potatoes and onion in slow cooker. Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft. Add desired amount of bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese; serve with fresh bread. Makes 8 servings. Also add mushrooms if you’d like...