Serves 4 as an appetizer, 2 as an entree

2 3/4 cups chicken broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lbs spicy italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Combine the broth and cream in a saucepan over medium heat.

Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.

Add the kale.

Saute (or grill) the sausage. When cooked and cooled, remove as much grease as possible from the sausage by patting with a paper towel. Cut the sausage into slices about 1/2 inch thick, then cut in half. Add the sausage to the soup.

Add the spices and let the soup simmer for about 2 hours. Stir occasionally.