Zuppa toscana

• Sausage: 2
• Garlic cloves minced: 3
• White onion, diced: 1
• Yukon gold potatoes washed and diced: 700g
• Chicken stock: 4 cups
• Water: 2 cups
• Fresh kale chopped: 2 cups
• Heavy whipping cream: 2 tbsp
• Bacon cooked and chopped: 6 pieces

1. Cook sausage and the bacon in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks.
2. Transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later, and discarding the excess grease.
3. Add onions to the stockpot (with the grease), and sauté.
4. Add garlic, and sauté for 1 minute, stirring occasionally.
5. Add the potatoes, chicken stock and water, and cooked sausage (keep the bacon) and continue cooking until the mixture reaches a simmer.
6. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender.
7. Stir in the kale and cream, and simmer for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Serve warm, garnished with the bacon bits.

Slow cooker

1. Cook sausage as above.
2. Add cooked sausage, garlic, onion, potatoes, chicken stock and water to a slow cooker, and stir to combine.
3. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the potatoes are tender.
4. Stir in the kale and cream, and simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with the bacon bits.