(adapted from "Top Secret Restaurant Recipes" by Todd Wilbur)
-Combine the chicken broth and cream in a saucepan over medium heat.
-Add the potatoes, salt and pepper flakes.
-Saute the sausage in a small skillet over medium heat until cooked through. Cut the
cooked sausage into pieces about 1/4-inch thick.
-Add the chopped kale and sausage to the soup pot. Cover and allow to simmer for
Notes: There have been plenty of occasions where I only simmered the soup for an
hour and it was FINE! Make a double or triple batch so that you have leftovers.
Reheat it the next day, it tastes even better after it's been refrigerated overnight!