3 cans (14 ounces) Chicken broth
2 cups heavy cream
1 lb Italian Sausage
4 russet potatoes
1 medium onion diced
2 garlic cloves minced
2 1/2 cups kale or chopped spinach
salt and pepper to taste
*Cook the sausage and set aside.
*Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
*Bring a large pot with the chicken broth to a boil. *Boil the potatoes for about 10 minutes or until tender.
*While the potatoes are boiling, sauté the onion and garlic until tender and set aside.
*Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. *Reduce heat and add heavy cream.
*Finish by cooking until heated through and add salt and pepper to taste.