Ingredients
- 6 slices thick-cut bacon chopped into ½-inch pieces
- 1 package hot Italian sausage (20 ounces) casings removed
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 4 medium russet potatoes chopped into 1-inch pieces
- 1 container chicken broth (32 ounces)
- 2 cups water
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- 2 teaspoons granulated sugar
- ¼ teaspoon ground nutmeg
- 1¾ cups heavy cream
- 3 cups chopped kale stems removed
- Freshly grated Parmesan cheese for topping, optional
Instructions
- In a large skillet over medium-high heat, cook the bacon until crisp. Add the Italian sausage and break it up with a spoon. Once the sausage is browned and no longer pink, add the chopped onion, minced garlic, dried basil, and dried thyme. Sauté for about 1 minute more, then drain off any excess grease.
- Transfer the meat-onion mixture to a 6-quart slow cooker. Add the chopped potatoes, chicken broth, water, salt, pepper, granulated sugar, and nutmeg. Stir gently to combine.
- Cover and cook on HIGH for 3-4 hours or on LOW for 5-6 hours until the potatoes are tender. Stir in the heavy cream and chopped kale.
- Cover and cook on HIGH for an additional 30 minutes, until the kale is wilted and tender. Serve hot with a sprinkle of freshly grated Parmesan cheese if desired.
