Ingredients:

  • 1 lb Italian Sausage (mild or hot, casings removed)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 5 lbs Russet or Yukon Gold Potatoes, peeled and sliced thinly (1/8 inch)
  • 6 cups Chicken Broth (low sodium preferred)
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Red Pepper Flakes (or to taste)
  • Salt and Black Pepper, to taste
  • 1 cup Heavy Cream (35% fat)
  • 5 oz Kale, stems removed and roughly chopped
  • 1/2 cup Grated Parmesan Cheese

Instructions:

  1. Heat the large pot over medium-high heat. Add the sausage, breaking it up with a spoon. Cook until fully browned. Drain off all but about 1 tablespoon of rendered fat.
  2. Reduce heat to medium. Add the diced onion to the pot with the sausage fat. Sauté until softened and translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Add the thinly sliced potatoes, chicken broth, Italian seasoning, and red pepper flakes. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15–20 minutes, or until potatoes are fork-tender.
  4. Stir in the chopped kale. Simmer uncovered for 5 minutes until the kale is tender-crisp.
  5. Remove the pot from the heat. Slowly stir in the heavy cream until fully incorporated. Taste and adjust seasoning (salt/pepper) as needed.
  6. Stir in the grated Parmesan cheese until it melts into the broth, slightly thickening the soup. Serve immediately while piping hot with crusty bread.