Zuppa Toscana Soup

Ingredients
1 to 1.5 lbs ground pork sausage. I like to use the spicy or hot sausage.
1 medium onion diced
6-8 medium potatoes cubed (I like to use red potatoes)
6-8 cups of chicken broth (I use better than bouillon)
3/4 teaspoon salt
3/4 teaspoon pepper
red pepper flakes (optional)
3 cups of heavy cream
6 cups raw kale (remove the leaf from the stock) washed and chopped into bite sized pieces

Directions
Brown sausage and onion in a large soup pot until sausage is a little crispy. Drain sausage and return to pot.
Wash and cut potatoes (leave skin on).
Add potatoes, chicken stock, salt and pepper  to the pot and the heavy cream. (It is important to add this while the broth is still cool or it will curdle and not look very pretty)
Bring to a boil over medium heat, stirring every few minutes so the cream does not scald. Once it is boiling, turn the heat down to medium low and simmer for 20 minutes. (You may add red pepper flakes if you would like it spicier)
While the soup is simmering wash your kale really well. Dirt likes to hide in the leaves. Remove kale leaves from the stock and chop into bite size pieces (about 6 cups).
After the soup has simmered for 20 minutes, add the kale and simmer for another 20-30 minutes. You soup will have an orange tint to it from the sausage grease but this adds a yummy flavor.

Serve with a crusty baguette or other bread.