Paleo Zuppa Toscana - Karen

1 lb bacon, cooked and crumbled
1 lb Italian sausage, browned and drained
4 C chicken stock
1 tsp minced garlic
1 medium onion, diced
3 large potatoes, peeled and cut into cubes
2 C  kale, diced
1 15 oz can full fat unsweetened coconut milk, refrigerated

Slow cooker
Place half of the cooked and crumbled bacon in a slow cooker. Reserve the other half as topping for the soup. Add the Italian sausage, chicken stock, garlic, onion and potatoes. Cover and cook on low for 6-8 hours or on High 4-6 hours, until the potatoes are tender. 30 minutes before the cooking time ends add the kale and finish cooking.
5 minutes before serving add just the white cream from the refrigerated coconut milk (reserve the rest of the coconut milk for another use) and let sit for 5 minutes.
Sprinkle the crumbled bacon on top and serve.

Stove top
Place the bacon, sausages chicken stock, garlic, onion and potatoes in a pot on the stove and cook until the potatoes are tender, about 30-40 minutes.
30 minutes before the cooking time ends add the kale and finish cooking.
5 minutes before serving add just the white cream from the refrigerated coconut milk (reserve the rest of the coconut milk for another use) and let sit for 5 minutes.
Sprinkle the crumbled bacon on top and serve.