Ingredients:

• 1 pound Italian Sausage, casing removed 
• 6 cups chicken broth
• 6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes
• 1/2 teaspoon kosher salt, more to taste
• 1/2 teaspoon crushed red pepper flakes, more to taste
• 4 cups chopped kale or spinach
• 1 cup heavy cream

Cooking Instructions:

1. Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, crumble in the Italian sausage.
2. Cook, stirring occasionally and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan.
3. Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes.
4. Boil until the potatoes are for-tender, about 15 minutes.
5. Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
6. Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
7. Taste for seasoning and add salt to taste and red pepper flakes.