1 lb link sausages (best to use spicy or Italian)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c bacon, cooked and chopped
2 TBS minced garlic
32 oz chicken broth
1 c kale or Swiss chard, chopped
1 c heavy whipping cream
2 TBS flour
Brown sausage links. Cut links in half lengthwise, then cut in slices.
Place sausage, chicken broth, garlic, otatoes and onion in slow cooker.
Add just enough water to cover vegetables and meat.
Cook on low 5 - 6 hours until potatoes are soft.
Thirty minutes before serving, mix flour into whipping cream, removing lumps.
Add cream and kale to crock pot and stir.
Cook on high 30 minutes or until broth thickens slightly.
Add salt and pepper to taste.