Cutting vegetables :
- using 2-3 small russet potatoes do not peel. Wash potatoes and cut in halves then slice finely. Cut as thin as Olive Garden’s potatoes to cook faster
- add 1-1.5 cups of fresh kale remove the stems and chop into small chunks.
- using 1/4 of a yellow onion or 1/2 dice finely

After cutting add into slow cooker set on high and prepare to add the liquids and seasoning below.

Preparing soup :
In slow cooker on high add
- 4 cups chicken broth
- 3 cups water
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp red pepper flakes

Preparing meats :
- Using mild or spicy ground sausage cook on pan till brown
- With a meat masher cook and separately the meat as fine as you can. (You don’t want big clumps in your soup.. unless you do 😉)
- Once cooked set aside
- On the same pan cook 2-4 slice of bacon.

Once cooked take off from pan chop into fine pieces.

When all meats is cooked pour into crock pot and let cook for 3-4 hours till potatoes are soft.