Crock-pot Zuppa Toscana

8 slices
bacon, roughly chopped
1 lb
italian arrabiatta sausage, uncased
3 large
russet potatoes, unpeeled, cut into 1/4 inch slices
1/2 large
onion, diced
3 cloves
garlic, minced
62 oz
chicken stock
a dash
salt and pepper
1/2 tbsp
sicilian spice
3 cups
kale or swiss chard, chopped
1 cup
heavy whipping cream
1/2 cup
skim milk
  1. Cook room temperature bacon in a large, room temperature skillet, over medium heat. After about 5-8 minutes, once the bacon has started to brown and become slightly crisp, flip each slice. Cook for another 5 minutes or until the bacon has become crisp to your liking. Remove and place on a paper towel to cool slightly and drain excess fat.

  2. Defrost sausage if frozen. Uncase sausage by holding one end of the link and squeezing down and away from you with the other hand. In a medium-sized skillet, over medium-high heat, add sausage and cook for about 7 minutes, until the meat is browned and crumbly.

  3. While the meat is cooking, add sliced potatoes, finely diced onion, minced garlic, stock, black pepper, and Sicilian spice to the crock-pot.

  4. Roughly chop the cooked bacon and add to the crock-pot with the cooked sausage. Cook on low for 8-9 hours, or high heat for 5-6 hours, or until potatoes are tender.

  5. Stir in chopped kale and let cook for another 15-20 minutes.

  6. Before serving stir in heavy cream, milk, and salt to taste. Let the soup heat through for about 5 minutes, serve and enjoy.

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