Zuppa Toscanna

2 lb. hot Italian sausage
2 cans of sliced potatoes, drained
2 bunches escarole
4 cups chicken broth
1 quart half and half

salt and pepper to taste

In a skillet brown sausage in a tablespoon of oil oil. Remove from pan and slice. Add sausage, potatoes and half and half to a crockpot. Boil green just until they are wilted. Add to crockpot. Season with salt and pepper. Towards the end of cooking my soup was a bit thin so i removed some of the liquid, into a bowl, whisked in 2 T of corn starch and then added it back in. Serve with grated cheese.