2 3/4 C chicken broth 1/4 C heavy cream 1 Medium russet potatoe 2 C chopped kale 1/2 pound spicy Italian sausage 1/4 teaspoon salt 1/4 teaspoon crushed red pepper flakes

Combine broth and cream in saucepan over medium heat. Slick potato into 1/4 inch slices and then quarter them, and add to soup. Add kale. Grill the sausage, when cooked cut at an angle into slices about 1/2 inch thick, add to soup. Add spices and let simmer for about 1 hour; stir occasionally.