Copycat OG Zuppa Toscana in the Crockpot (or Not!)

I had this last night and it was so delicious! I'm doing a weigh-in for the next 6 weeks with a girl at work to motivate ourselves before Christmas, so I'll be trying out a few new recipes! 

Pay no attention to the mess on the table.

Yield: 6 bowls (this completely filled up my crockpot)

Ingredients:

1 lb italian sausage (I used turkey italian sausage)

1/2 package of center cut bacon, like 10 pieces

1 small onion, diced

4-5 cups kale, stem removed and chopped

2-3 potatoes, cut into 1/8 inch slices - I used 2 GIANT ones

3 cans of fat free, low sodium chicken broth

2 cups low fat milk

1 tbsp flour

2 tbsp cornstarch

red pepper, salt, and pepper to taste

Preparation:

1. Cook the bacon (I do it in the oven at 425 for 20 minutes) and drain off the grease. Brown the sausage in a skillet and remove. Sautee the onion in the sausage drippings. 

2. Mix the milk with the cornstarch to thicken - use a whisk - and after stirring for 2-3 minutes whisk in the flour. It should thicken up. NOTE: This is a trick you can use to substitute low fat milk into recipes that call for whole milk or heavy cream!

3. Throw everything BUT the potatoes in the crockpot and cook on high for 3 hours. Add the potatoes and cook another hour or until the potatoes are done.  You can also make this over the stove, just bring everything except the potatoes to a boil, add the potatoes, and let it simmer for about 40 minutes or until the potatoes are done. I've made it both ways and it was delicious both times.