Crock Pot Zuppa Toscana Soup

5 slices thick cut bacon, chopped into 1/2-inch pieces
1 (20 oz) package hot Italian sausage, casings removed (I used Jimmy Dean regular)
1-1/2 cups chopped yellow onion (about 1/2 of a jumbo onion)
1 TBS freshly minced garlic
1 (32 oz) container chicken broth
2 cups water
4 medium russet potatoes (about 1–1/2 pounds), peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)
1 tsp salt (more or less, to taste)
1/2 tsp freshly ground black pepper (more or less, to taste)
2 tsp granulated sugar
1/4 tsp ground nutmeg
2 cups heavy cream
3 cups tightly packed chopped kale with large stems removed or spinach
Freshly grated Parmesan for topping, if desired

1.  Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks.  Add onion and garlic and cook for an additional minute.

2. Drain off grease.  Transfer mixture to slow cooker insert (I used a 6-quart slow cooker).  Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.

3.  Cover and cook on high for 3-4 hours or low for 5-6 hours.

4.  Add heavy cream and kale and stir to combine.  Cover and cook on high for an additional 30 minutes.

5.  Serve topped with freshly grated Parmesan, if desired.

From The Blond Cook