Ingredients
2 3/4cup Chicken broth
1/4cup heavy cream
1 Lg. russet potato
1 to 2cup chopped kale
1/2lb italian sausage
1/4tsp salt
1/4tsp red pepper
1 or 2 crushed garlic clove
Preparation
Combine broth and cream over medium heat, slice unpeeled potato into 1/4inch slices, then quarter slices, add them to the broth. Chop kale and add to soup. Grill or pan fry sausage, cool cut into 1/2inch thick at angles, add to soup. Add spices and let simmer for 2 hrs, stir occasionally. Serve with grated parmesan and french bread.
(Add more or less of garlic, cream or spices to your taste.)
