Zuppa Toscana

1 lb. spicy Italian Sausage – crumbled
(3) 14.5 oz. cans (about 6 cups) Chicken Stock or Broth
3 lg. Russet Potatoes – scrubbed clean, sliced with the skin on
2 Garlic Cloves – peeled, crushed or pressed
1 med. White Onion – peeled, chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy Whipping Cream
salt and pepper – to taste

     In a frying pan, brown sausage over medium to medium-high heat, breaking up into small pieces as it cooks. Drain and rinse sausage. Set to the side.
     Meanwhile, in a large pot, place chicken broth, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender.
     Add sausage and simmer for 10 minutes. Add kale and cream, simmer (do not boil) until Kale wilts. Heat thoroughly. Serve with your favorite bread.
    
Notes:
1.  If you are looking for a milder flavor, use Mild Italian Sausage and add crushed red pepper flakes to your taste.
2.  In the case that you don't have chicken broth or stock, you may substitute 6 qts water and chicken bouillion. This of course, is not preferred.
3. For the Kale, I always cut out the center stem. I like the Kale in large, approx. 2" square, chunks. You decide.
4.  If using a crock pot for preparation, add all ingredients to the crockpot except the cream and kale. Add them just before serving.