1 lb bulk Italian Sausage

4 cups of half and half

3 cups of diced potatoes

2 cups of chicken broth

2 cups of whole milk

1 onion chopped

1/2 tsp dried oregano

1/2 tsp red pepper flakes or to taste

1/2 tsp ground black pepper

2 cups of torn kale leaves

Directions;

Heat a large pot over medium – high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.

Stir half and half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper, stir kale into soup. Simmer until kale is tender, 10 to 15 minutes.

Note: This recipe is all about the tasty Italian Sausage, be sure to choose one that is robust with flavor. If you use a hot or spicy, adjust the red pepper flakes accordingly. You can substitute fresh oregano for the dried. I omit the dried and add the fresh oregano when I add the kale. For a 1/2 tsp of dried, I would use about a 1/2 to full-tbls, tasting as I go. If you want a thicker creamier soup substitute the half and half for heavy cream. As always when using milk, half and half or cream watch carefully so you do not burn or scorch the soup.

Preparation: 15 min

Cooking: 50 min

Ready In: About 1 Hr