Crock-Pot Zuppa Toscana

–1 pound hot Italian sausage, casings removed

–3 medium russet potatoes, cut into 1-inch wedges

–3 minced garlic

–1 large yellow onion, finely chopped (about 1 ½ cups)

–½ teaspoon kosher salt

–¼ teaspoon ground black pepper

–4 cups chicken broth

–½ cup grated Parmesan, plus more for individual servings

–1 large bunch kale, leaves stripped from the stalks and chopped (about 2 cups chopped kale leaves)

–¾ cup heavy cream