Slow Cooker OR Instant Pot Zuppa Toscana

I've heard about this soup for years, people ranting and raving about how good it is. It's a soup! How good can it be?
SO good! Serve with bread for dipping. Yum, yum, yum. I got the slow cooker version from Heather Stalzer and, since I hadn't started it soon enough, I varied it for the Instant Pot (my new...glorious...wonderful...love-of-my-kitchen Instant Pot). Serves 6.

Slow Cooker OR Instant Pot Zuppa Toscana

1 lb pork sausage
1 large onion, chopped
2 Tbsp minced garlic, about 6 cloves
4 large potatoes, peeled and chopped
1/2 tsp salt
1/4 tsp ground black pepper
1 pinch red pepper flakes, according to taste
32-oz chicken broth, or 4 c water with 4 tsp chicken boullion
1 c heavy whipping cream*
1 bunch kale, washed, stems removed and leaves torn into bite-sized pieces**, or fresh spinach***
1/2 c shredded Parmesan cheese, optional

Slow Cooker:
1. Heat large skillet over medium-high heat. Cook sausage until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain any remaining grease.
2. Place potatoes in slow cooker. Add cooked sausage mixture, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water to completely cover potatoes. Stir soup gently. Cover and cook on low until potatoes are fork-tender, 5 to 6 hours. Stir in heavy cream and chopped kale** or spinach***. Cook on High until flavors are incorporated, about 30 minutes. Garnish with Parmesan cheese.

Instant Pot:
1. Press 'Saute' and wait until hot. Add sausage and stir until browned and crumbled, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain any remaining grease. Press 'Cancel'.
2. Place potatoes, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water, just until potatoes are covered. Stir soup gently. Lock on the lid and press 'Pressure Cook' for 10 minutes. Once it's finished, quick release the pressure (see manual).
3. Stir in heavy cream and chopped kale*. Lock on the lid and press saute until 'More' is lit. Let cook 5 minutes and quick release. Garnish with Parmesan cheese.

* I forgot heavy cream so while the soup was cooking in step 2, I made a roux: melt 3 Tbsp butter in small saucepan over medium-low heat. Whisk in 3 Tbsp flour. Slowly pour 3/4 c milk, whisking as you pour, so lumps won't form. Keep whisking until it begins to thicken. Turn burner off and wait for step 2 to be complete. Use in place of whipping cream in step 3.
**If using curly leaf kale, add an hour before serving as it tends to be chewier and needs longer to cook.
***If using spinach leaves, wait to add just before serving.