Ingredients:

  • 1 lb Italian Sausage (Mild or Hot), casings removed
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced finely
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1 tbsp All-Purpose Flour
  • 6 cups Low Sodium Chicken Broth
  • 5 lbs Russet Potatoes or Yukon Gold, peeled and sliced thinly (about 1/8 inch)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Heavy Cream (35% fat)
  • 5 oz bunch Kale, stems removed and leaves chopped roughly
  • 1/2 cup Freshly grated Parmesan Cheese, plus extra for serving

Instructions:

  1. Heat the Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned and fully rendered. Drain off all but about 1 tablespoon of the rendered fat.
  2. Reduce heat to medium. Add the chopped onion to the pot and cook until softened (about 5-7 minutes). Add the minced garlic and red pepper flakes; cook for 1 minute until fragrant, ensuring the garlic does not burn.
  3. Sprinkle the flour over the sausage/onion mixture. Stir constantly and cook for 1 minute to create a roux foundation.
  4. Slowly whisk in the chicken broth, scraping up any browned bits (fond) from the bottom of the pot. Add the sliced potatoes and black pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
  5. Stir in the chopped kale. Allow it to wilt down into the hot soup (about 3-5 minutes). Remove the pot from the heat.
  6. Slowly stir in the heavy cream and the grated Parmesan cheese until fully incorporated and the soup is velvety smooth. Taste and adjust seasoning (salt if necessary). Serve immediately with extra Parmesan sprinkled on top.