Zuppa Toscana

It's not exactly curry, but in the spirit of exotic foreign recipes done in the crock pot, here's my version of the Italian soup Zuppa Toscana adapted from a fancy cook book. I wasn't able to capture pictures before it was all eaten up, but I was extremely pleased with how it turned out and thought it tasted even better than the soup they serve at the Olive Garden Restaurant!

1 lb. Italian sausage (Olive Garden uses spicy sausage, but you can use mild)

4-6 russet potatoes , chopped

1 onion, chopped

1/4 c. REAL bacon pieces (sold near the bacon bits)

2 Tbsp minced garlic (about 3-4 cloves)

1 c. kale or Swiss chard, chopped

32 oz. chicken broth

1 c. heavy whipping cream

2 Tbsp flour

salt, pepper, and cayenne to taste

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut into slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours until potatoes are soft.

30 minutes before serving:

5. Thoroughly mix flour into the heavy cream removing all lumps.

6. Add cream/flour and kale to the crock pot, stir.

7. Cook on high 30 minutes or until broth has thickened slightly.

8. Add salt, pepper, and cayenne to taste.