Instructions

• Rinse 1 cup chopped kale and tear into bite-size pieces; set aside.
• Wash 2 medium russet potato and slice into 1/4-inch-thick slices. Place slices in a medium pot of boiling water and cook until tender when pierced with a fork (about 8–12 minutes). Drain and set potatoes aside.
• Slice or remove casings from 4 slice (4? dia x 1/8? thick) sausage links and cut or crumble into bite-size pieces.
• In a large pot over medium heat, add the sausage pieces and cook until browned, breaking them up as they cook. Drain off as much excess fat as possible, leaving any browned bits in the pot.
• Add 1 medium onion (chopped) and 2 clove garlic (minced) to the same pot and sauté in the remaining browned bits until the onion is soft and translucent, about 3–5 minutes.
• Pour in 3 cup chicken broth, low-sodium and 1 cup CREAM, FLUID, HALF AND HALF. Stir to combine, then add 1/2 tsp leaves OREGANO, DRIED and 1 tsp ground black pepper. Return the browned sausage to the pot and add the cooked potato slices.
• Stir in 2 tbsp heavy whipping cream, then add the prepared 1 cup chopped kale. Bring the soup to a gentle simmer and cook 10–15 minutes, until the kale is tender and flavors are melded.
• Taste and adjust the black pepper if desired. Serve hot.