2 3/4 cups chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 pound spicy Italian sausage
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Grill or sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup.
Combine the stock and cream in a saucepan over medium heat.
Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
Add the kale.
Add the spices and let the soup simmer for about 1 hour. Stir occasionally.