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1 pound Italian Hot Sausage, casing removed (I used mild)
6 cups reduced sodium chicken stock
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
1 cup heavy cream

  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. 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.
  2. Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes. Boil
    until the potatoes are for-tender, about 15 minutes. 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. 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. Taste for
    seasoning and add salt to taste and red pepper flakes.