Ingredients
- 6 cups water
- 1/4 cup Better Than Bouillon Chicken Base
- 1 (16 oz. package) Miller Poultry Chicken Sausages, sliced 1/4″ thick at an angle
- 10 strips thick-cut bacon, cooked until crispy and snip into 1/2″ pieces
- 1 large onion, roughly chopped
- 1 (8 oz.) container sliced fresh cremini mushrooms
- 2 lbs. red potatoes, unpeeled, cut into chunks
- 2 Tablespoons fresh garlic, minced
- 1 teaspoon dried thyme, crushed
- 1/2 tsp. white pepper
- 1/2 tsp. Herbs de Provence
- 1 tsp. hot crushed red pepper flakes
- 2 Tablespoons butter
- 2 large bay leaves
- 1 bunch fresh kale leaves, coarsely chopped
- 2 cups heavy cream
- 1/3 cup flour
- 1/3 cup finely grated parmesan cheese
Prep Time: 30 minutes Cook Time: 4 hours
Cooking Instructions
- In a large crockpot, heat water on high, and stir in 1/4 cup bouillon until dissolved.
- With crockpot still on high, combine sliced sausage, bacon, onion, mushrooms, red potatoes, garlic, thyme, pepper, Herbs de Provence, red pepper flakes, butter and bay leaves. Gently stir to combine ingredients. Cover with lid and cook 4 hours (or low for 6 hours).
- Remove bay leaves, and add kale.
- In a separate bowl, whisk together cream, flour and parmesan cheese until well blended. Gently stir into crockpot.
- Continue cooking on high for another 30-45 minutes until potatoes are tender, stirring gently every 15 minutes.
- Garnish with grated parmesan cheese.
Ingredients
- 6 cups water
- 1/4 cup Better Than Bouillon Chicken Base
- 1 (16 oz. package) Miller Poultry Chicken Sausages, sliced 1/4″ thick at an angle
- 10 strips thick-cut bacon, cooked until crispy and snip into 1/2″ pieces
- 1 large onion, roughly chopped
- 1 (8 oz.) container sliced fresh cremini mushrooms
- 2 lbs. red potatoes, unpeeled, cut into chunks
- 2 Tablespoons fresh garlic, minced
- 1 teaspoon dried thyme, crushed
- 1/2 tsp. white pepper
- 1/2 tsp. Herbs de Provence
- 1 tsp. hot crushed red pepper flakes
- 2 Tablespoons butter
- 2 large bay leaves
- 1 bunch fresh kale leaves, coarsely chopped
- 2 cups heavy cream
- 1/3 cup flour
- 1/3 cup finely grated parmesan cheese
Prep Time: 30 min Cook Time: 4 hours
Cooking Instructions
-
- In a large crockpot, heat water on high, and stir in 1/4 cup bouillon until dissolved.
- With crockpot still on high, combine sliced sausage, bacon, onion, mushrooms, red potatoes, garlic, thyme, pepper, Herbs de Provence, red pepper flakes, butter and bay leaves. Gently stir to combine ingredients. Cover with lid and cook 4 hours (or low for 6 hours).
- Remove bay leaves, and add kale.
- In a separate bowl, whisk together cream, flour and parmesan cheese until well blended. Gently stir into crockpot.
- Continue cooking on high for another 30-45 minutes until potatoes are tender, stirring gently every 15 minutes.
- Garnish with grated parmesan cheese.