1 1/2pounds russet potatoespeeled, cut in half lengthwise, then sliced 1/4-inch thick
1 1/2quartschicken stock
2cupskalechopped can use Swiss chard
1cup heavy cream or half and half
salt and pepper to taste
In a large skillet over medium heat brown together the sausage and bacon. Drain off excess fat and place into a slow cooker. Add sliced potato, onions, chicken broth, and cook on low for approximately 3 to 3 1/2 hours.
Add chopped kale and heavy cream or half and half about 30 to 60 minutes before serving.