I am not embarrassed to tell you that when we go out to eat at Olive Garden I will get at least 2 servings of this soup–maybe 3. This is in addition to my dinner entree. Well, now that I can make this at home I no longer have to make a 
spectacle of myself in public. Experiment with this and add ingredients that will make it special for your family.
Sausage Potato Soup
1 1/2 pounds hot Italian Sausage (out of casings) (available at your local meat market)
4 TBLS minced garlic
1 Large onion diced
10 slices of bacon (available at your local butcher shop)
48 oz. low sodium chicken broth
2 1/2 cups of potatoes cut in cubes
12 oz. whipping cream (or half and half or evaporated milk)
3 cups of chopped kale
salt and pepper to taste
Brown sausage over medium heat in a skillet. Cook for 10 to 15 minutes over low. place cooked sausage in the bottom of the slow cooker. Wipe out the bottom of the skillet and add the bacon to the skillet and fry over medium heat. After 3 minutes add the diced onion and continue to cook. Drain the bacon and onions. Add the onions to the crock pot. Chop up the bacon and add to the crock pot. Add all other ingredients with the exception of the cream and kale. Cook on low for 4 to 6 hours. Add cream and kale and 
cook for additional 20 minutes. You will be glad for leftovers.
Hope you enjoy this as much as we did. This was adapted from Recipes that Crock.
Until next time…From our Butcher Block to your Table.
