1 lb ground Italian sausage

8 slices bacon, diced

1 medium yellow onion, peeled and diced

2 cloves garlic - minced

2 Tbsp flour - (cornstarch can be substituted)

32 oz chicken stock

4 large russet potatoes, peeled and diced into 1/2 inch pieces

1 cup heavy cream

1/2 bunch kale (a couple of handfuls) - de-stemmed and torn into bite sized pieces

Salt and pepper, - to taste

Pinch of red pepper flakes. - optional

Heat large skillet over medium high heat and brown sausage. Drain.

Add onion and minced garlic and cook slightly.

Add sausage, onion and garlic to the bottom of slow cooker.

Add peeled potatoes, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.

Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)

Before serving, whisk together heavy cream and cornstarch or flour until well mixed. Pour into slow cooker, add kale and stir to combine.

Cover and cook on HIGH for 30 minutes until soup has thickened slightly.

Fry bacon and set aside to a plate.

Taste, season according to your tastes, top with bacon, and serve.