Sort ingredients
caleyn
QR Code
Listen
Pdf
Heat a large pot over medium-high heat. Add olive oil and sausage. Let it cook for 1 minute, then break it up with a wooden spoon. Cook until deeply browned. Transfer to slow cooker, leaving grease behind.
In the same pot, add onions (add a drizzle of oil if needed) and cook for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in ½ cup of chicken stock until thickened. Use a spatula to scrape this mixture from pot to slow cooker.
Add remaining stock, potatoes, red pepper flakes, and thyme to the slow cooker. Stir well.
Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender.
Stir in kale and heavy cream. Cover and cook for another 5–10 minutes. Taste and adjust seasoning.
Top with crispy bacon and Parmesan, and serve with toasted buttered bread.