1 medium baking potato
1 cup kale, packed
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 pound italian sausage
8 ounces heavy whipping cream
pepper, to taste
Cut potato into 1/4 inch slices then quarter each slice; coarse chop kale. In a large pot, over medium high heat, heat chicken broth to barely boiling. Add potato, kale, salt and red pepper. Reduce heat, cover and simmer for 45 minutes. While soup simmers, brown sausage until completely cooked. After the 45 minute simmer add sausage and cream, simmer for another 15-30 minutes. Pepper to taste.
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