Ingredients

• 1 lb Italian Sausage. Ground preferred, if not, remove the casing. Use spicy sausage if desired.
• 4 tablespoons butter
• ½ diced yellow onion
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• ~2lbs Potatoes, I like Yukon Gold but Russet works fine as well. Diced into 1/2" pieces or larger if desired
• Salt to taste
• Pepper to taste
• 2 cups heavy cream
• 4 cups chopped kale
• Garnish with Parmesan, chives, bacon bits, hot sauce, you name it.

Steps

• In a large stock pot, cook the sausage until browned. Remove it from the pot, but let some of the grease stay behind.
• Saute the onions until they start to turn translucent, add the garlic for another minute or 2. You can add the potatoes for a few minutes at this point as well to speed up the cooking.
• Add everything else but the kale and heavy cream, save those for later. Stir until combined and bring to a boil, then cook on medium low until the potatoes are tennder.
• Add in the kale and heavy cream, and cook for a few more minutes to thicken the soup up.