2 3/4 cups (650ml) chicken stock or broth
1/4 cup (60 ml) heavy cream
1 medium russet potato
2 cups (475 ml) chopped kale
1/2 lb ground spicy Italian sausage
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) crushed red pepper flakes
~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
~Saute the sausage in a frying pan until browned. Drain thoroughly on a plate with paper towels.
~Add the sausage to the soup.
~Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
** When I make it, I cook everything in a large crock pot on high until the potatoes get soft. Then I add the kale and cook it until it is softer as well. Make sure you check on the soup and stir it occasionally — sometimes the cream and chicken broth get separated if the soup sits idle too long while cooking.
Goes great with homemade bread or garlic bread! Add a bit of grated parmesean cheese on top of the soup when serving for extra flavor. I double the recipe and then save some in containers in the freezer.