1 lb Italian sausage (pork or turkey)
3 medium potatoes (Russet or Yukon Gold)
2 cups kale
1 medium onion
4 cups chicken broth
1/2 cup heavy cream
4 cloves garlic
Salt and pepper to taste
Red pepper flakes (optional)
Brown the sausage in a skillet over medium heat, then transfer to the crockpot.
Add onions, garlic, cubed potatoes, and chopped kale to the crockpot.
Pour in the chicken broth, ensuring all ingredients are submerged, and stir gently.
Season with salt, pepper, and red pepper flakes if desired.
Set your slow cooker to low for 6 to 8 hours or high for 3 to 4 hours, checking for potato doneness.
In the last 30 minutes of cooking, stir in the heavy cream.
Serve hot, garnished with Parmesan cheese and fresh herbs if desired.