Instructions:
Warm a Dutch oven or 6-quart pot over medium-high heat.
Add Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until sausage is browned and cooked through.
Drain the sausage drippings from the pan.
Return the pot to the heat and add the chicken stock, potatoes, salt, and red pepper flakes.
Boil until the potatoes are fork-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 to help thicken the soup.
Add the kale and cream; stir to combine.
Continue cooking the soup until the kale is wilted and tender, about 3 minutes more.
Add additional salt and red pepper flakes to taste.
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