A La Olive Garden

I was very excited when I found this copycat Olive Garden Zuppa Toscana recipe! Delish! Here is my modified version of the recipe

Zuppa Toscana
1 lb. Italian sausage
5 or 6 russet potatoes (cut into small chunks so they will cook faster!)
1/4 c. bacon bits
1 or 2t garlic powder
2 c. kale or 2 c. spinich (I made it with both, worked either way!)
2-4 cups chicken broth, depending on preference
1 quart water
1 c. half and half

1. Brown the sausage in a pan (If using sausage links, remove the skins and throw them out)
2. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
3. Cover. Cook on High for 3 hours or until potatoes are cooked and soft.
4. Add the kale and cook for another 30 minutes.
5. Add whipping cream to taste and serve