Zuppa Toscana

My Mother In Laws birthday was this week and our tradition in our family is to not cook on your birthday. So every year on one of our parents birthdays, I cook whatever meal (within reason) they request. My MIL requested anything I wanted so long as no cheese or mushrooms were used in its making. So after trying to figure out what I could make (alot of the things I make use one if not BOTH of those ingredients) I decided to give this a go. Besides, if it didn't work out, there was always a big pot of chili my mom had made in the crock pot! Score... we had a back up plan! So here it is:

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped (not to small)
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
2 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. (I had to add 3 cups)
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.