2 lbs. Ground Italian Sausage (I used the large link kind and cut them out of their casing)
1½ tsp crushed red peppers (I used the hot sausage and left out the peppers - tasted the same)
1 large diced white onion
4 cloves garlic, diced
12 cups water
7 cubes of chicken bouillon
1 cup heavy cream
2 lb sliced Russet potatoes, or about 4 large potatoes
¼ of a bunch of kale
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving. Delicious!