Ingredients
Scale
- 8 slices bacon (we used microwaveable)
- 1 pound italian sausage
- 4 cups russet potatoes cut into about 1 inch pieces
- 1 cup white onion diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon basil dried
- ½ teaspoon thyme dried
- 2 teaspoons garlic minced
- 32 ounces chicken broth
- 1 ½ cups heavy cream
- 2–3 cups kale
Instructions
- Cook the bacon in the microwave or in a skillet until crisp. Drain any excess grease.
- Cook the Italian sausage in a skillet until fully cooked, ensuring it reaches an internal temperature of 160°F. Drain any excess grease.
- Add the cooked bacon and sausage to a 6-quart Crockpot.
- Stir in the diced onion, salt, pepper, basil, thyme, and minced garlic.
- Add the potatoes and pour the chicken broth over the top. Mix everything well.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, pour the heavy cream into a measuring cup. Stir in a few tablespoons of the hot soup to temper it, then combine the cream in the Crockpot.
- Add the roughly chopped kale or spinach and stir until well combined.
- Cover and continue cooking until the kale/spinach is tender and the soup is heated through.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using microwaveable bacon saves time and effort.
Tempering the cream helps avoid curdling when added to the hot soup.
Feel free to adjust the amount of kale or spinach depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 370 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 2g
- Sodium: 1050mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg