1-First, prepare all ingredients by dicing the 4-5 yellow potatoes into 1-inch pieces, chopping the 4 cups of kale, and mincing the 1 tablespoon of garlic and dicing the ½ white onion.

2-In a large pot over medium heat, brown the 1 pound of Italian sausage until it’s cooked through, breaking it into small pieces for about 5-6 minutes, then transfer to a plate and set aside. For vegan or low-calorie options, use plant-based sausage or turkey sausage instead.

3-In the same pot, add the 4 tablespoons of butter and sauté the ½ diced white onion over medium heat until it’s translucent, about 3-4 minutes, then add the 1 tablespoon of minced garlic and sauté for an additional minute until fragrant.

4-Add the 6 cups of chicken broth, 2 cups of water, the diced 4-5 yellow potatoes, 3 teaspoons of salt (or to taste), and 1 teaspoon of black pepper, then bring to a boil and cook until the potatoes are tender, which takes about 15-20 minutes.

5-Stir in the 4 cups of chopped kale and 2 cups of heavy cream, then add the reserved sausage back into the pot and cook for an additional 5 minutes until the kale wilts.

6-Taste and adjust seasoning if necessary, then serve hot, optionally garnished with chopped bacon or bacon bits and grated parmesan cheese.