Loaded Zuppa Toscana (Creamy Sausage Potato Soup) 🍲

In a large dutch oven (at least 7 quarts), fry bacon, then remove it, and set aside the bacon in a separate bowl.

Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard.

Use the tablespoon of bacon drippings to cook the sausage, crumbling it with a wooden spoon as it cooks.

Add the onion, garlic, celery, and cook for about 3 minutes, or until vegetables are just beginning to soften.

Place the bacon back in the Dutch oven, and add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, and chicken stock.

Bring to a medium boil over medium or medium-high heat and cook uncovered for about 30 minutes, or until the potatoes are fork-tender and just barely beginning to break apart; however take care not to overcook them because you don't want them to get mushy or disintegrate.

Reduce the heat to low, remove the bay leaves, add the kale and cook for an additional 3 to 5 minutes, or just until wilted.

Turn off the heat, add the cream, and stir to combine.

Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*.

Turn 6-qt Instant Pot to Sauté and fry the bacon.

Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard.

To the Instant Pot, add the sausage and cook in the bacon drippings until it's no longer pink, crumbing the sausage with a wooden spoon as it cooks.

Add the onion, garlic, celery, and one teaspoon of the reserved bacon grease, and sauté for 3 minutes, or until vegetables just begin to soften.

Return the bacon to Instant Pot, and add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, chicken stock, and stir to combine.

Place the lid on the Instant Pot and set it to seal. Select the manual setting, then set it to high for 5 minutes.

When finished, do a natural release for 10 minutes, then do a quick release. You don’t want it to overcook and potatoes to get mushy.

Remove the bay leaves and add the kale and stir well to combine.

When the kale has wilted, add the cream, and stir to combine.

Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*.

In a large skillet, fry bacon, remove it and set it aside.

Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard.

Use the tablespoon of bacon drippings to cook the sausage, crumbling it with a wooden spoon as it cooks.

Add the onion, garlic, celery, and cook for about 3 minutes, or until vegetables are just beginning to soften.

Transfer this mixture, along with the bacon, into your slow cooker (at least 7 quarts)

Add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, and chicken stock.

Cover with the lid and cook on low for 5 to 6 hours, or on high for 2 to 4 hours. Note that all slow cookers vary in their heat intensity and output so these cooking times are guidelines only. Cook until the potatoes are fork tender as your benchmark.

Remove the bay leaves, add the kale and cook on high for 20 to 30 minutes, or until wilted and tender.

Turn the crockpot on warm, add the cream, and stir to combine.

Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*.