Copy Cat Olive Garden Zuppa Toscana

1 lb italian sausage
2 large russent potatoes
1 large onion, chopped
1/4 cup of bacon bits
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
16 ounces chicken broth
1 quart water
1 cup heavy whipping cream

     Brown sausage links in pan or cook in oven at 350 for 25 minutes or until done.  Cut links in half lengthwise, then dice into 1/2 inch slices.  Place cooked sausage, broth, water, garlic, potatoes, and onion in slow cooker.       Cover.  Cook on high for 3-4 hours until potatoes are cooked and soft.  Optional, Mash potatoes a bit with a potato masher for texture.
     Add the Kale.  Return the lid for 10 minutes and then add the whipping cream.  May need to add salt and pepper to taste.

This was delicious with a slice of baked bread or by itself!

I froze half of this mixture for another meal:
Directions for freezing:

add all ingredients execpt potatoes, whipping cream and bacon bits.

Freeze for 3-4 months in a ziplock bag.

Defrost in fridge the night before serving.  Add to crock pot the contents in bag and potatoes for 3-4 hours then add kale.  For the last 10 minutes add whipping cream and then serve with bread or by itself.  This was amazing!!!