6-7medium red potatoes (scrubbed, halved, & sliced)
4cupschicken broth
1 1/2cupsskim milk
2cupswater
1/2tspred pepper flakes (If you can't handle a lot of heat, either do the spicy sausage OR the red pepper flakes, we did both & it was pretty spicy.)
1/2tspthyme (If you use mild Italian sausage, you won't need this.)
1cupheavy cream
2cupskale (de-veined & chopped)
Salt & Pepper
Instructions
In a stock-pot, over medium-high heat, brown sausage, breaking it into small pieces as it cooks. Drain fat & set aside.
In the same stock-pot add onion & minced garlic. Cook for 3-5 minutes or until translucent. (It should cook just fine in the little bit of grease left in the pot from the sausage, but if you need to, add a drop of olive oil.)
Add potatoes, chicken broth, skim milk, water, red pepper flakes, & thyme. Simmer over medium heat until potatoes are tender, about 10-15 minutes.
Return sausage back to pot, & add heavy cream & kale to the soup. Heat through about 2-3 minutes. Remove from heat & season with salt & pepper. Serve topped with freshly grated parmesan cheese.