Ingredients:

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 pound Italian Sausage (Hot or Mild), removed from casings
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Red Pepper Flakes (or to taste)
  • 6 cups low sodium Chicken Stock
  • 5 pounds Yukon Gold or Russet Potatoes, halved and sliced into 1/4-inch pieces
  • 1 large bunch Fresh Kale (Tuscan or Curly), stems removed, roughly chopped
  • 1/2 cup Heavy Cream (or Half & Half)
  • Kosher Salt, to taste
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Prep the Vegetables: Chop the onion, mince the garlic, slice the potatoes, and wash/chop the kale (discarding the tough central ribs).
  2. Brown the Sausage: Heat the Dutch oven over medium-high heat. Add the sausage (and a splash of oil if the sausage is lean). Break the meat apart with a spoon and cook until fully browned, 6–8 minutes.
  3. Drain Excess Fat (Optional): If the sausage has released more than 2 tablespoons of fat, carefully spoon some excess fat out, leaving just enough to cook the aromatics.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook until softened and translucent, about 5 minutes.
  5. Add Garlic and Spice: Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant—do not let the garlic brown or burn.
  6. Add Liquid and Potatoes: Pour in the chicken stock and add the sliced potatoes. Bring the soup to a boil, then reduce the heat immediately to a gentle simmer.
  7. Cook Until Tender: Simmer uncovered for 15–20 minutes, or until the potatoes are easily pierced with a fork. Optionally, gently mash 1/4 of the potatoes against the side of the pot to naturally thicken the soup.
  8. Stir in Greens: Add the chopped kale to the soup. Stir well and cook just until the kale wilts (about 3–4 minutes).
  9. Add Cream and Adjust Seasoning: Remove the pot from the heat. Stir in the heavy cream. Taste the soup and season aggressively with salt and pepper as needed.