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Gluten free, slow cooker Tuscan Potato, Kale, Sausage Soup Recipe

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This recipe for Gluten free, slow cooker Tuscan Potato, Kale, Sausage Soup is from Gabbard-Casey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs olive oil
3 slices crumbled bacon
1 pound Italian sausage, cut into bite-sized pieces
1 medium sweet chopped onion
2 cloves garlic, minced
3 Tbs white wine
2 large russet potato’s, peeled and diced
4 cups gluten-free chicken broth
¼ teas red pepper flakes
½ teas salt
½ teas ground black pepper
2 cups fresh Kale, chopped
1 cup heavy cream

You may sub 2 cups fresh baby spinach for the kale.
Directions:
Directions:
In a large skillet heat olive oil and cook bacon and sausage until crisp and fat has been rendered, about 5 minutes. Remove bacon and sausage and add to a greased 4 quart slow cooker.
Sauté onions and garlic in the bacon fat until soft, 3-5 min.
Deglaze the pan with white wine. Scrape the pan to remove all bits of vegetables and meat. Add all to the slow cooker.
Add potato’s, chicken broth, pepper flakes, salt, and ground pepper. Cover and cook on high for 4 hours or low for 8.
An hour before serving, stir in the kale and cream. Continue to cook for 45 minutes. Be careful not to over cook at this point as the cream can curdle and separate if heated for too long. Serves 6

Remember if you no drink the wine, you no cook the wine.
Personal Notes:
Personal Notes:
“So also you have sorrow now, but I will see you again, and your hearts will rejoice, and no one will take your joy from you.” John 16:22 ESV

 

 

 

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