Tuscan Sausage Potato Soup

Ingredients

• 1 pound Italian Sausage casing removed
• 6 cups chicken broth
• 6 medium russet potatoes 2 pounds, cut into 1/2 inch cubes, low carb use a bag of chopped cauliflower or frozen riced cauliflower
• ½ teaspoon kosher salt more to taste
• ½ teaspoon crushed red pepper flakes more to taste
• 3 cloves garlic, minced
• 1 small onion, diced
• 4 cups chopped kale or spinach
• 1 cup heavy cream

Instructions

• Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, crumble in the Italian sausage.
• Cook, stirring occasionally and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan. Add onion till translucent than add garlic.
• Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes.
• Boil until the potatoes are for-tender, about 15 minutes.
• Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
• Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
• Taste for seasoning and add salt to taste and red pepper flakes.