1-First Step: Mise en place and prep. Dice 1/2 white onion, mince 1 tablespoon garlic, chop 4 cups kale and cut 4-5 yellow potatoes into 1-inch pieces. Measure out 6 cups chicken broth, 2 cups water, 3 teaspoons salt, 1 teaspoon black pepper, and 2 cups heavy cream.

2-Second Step: Brown the sausage. Heat a large heavy-bottomed pot over medium-high heat. Add 1 pound spicy Italian ground sausage and brown for 5-6 minutes, breaking it into bite-sized pieces. Cook until no pink remains and some brown bits form on the bottom. Transfer the browned sausage to a plate and set aside.

3-Third Step: Sauté aromatics. In the same pot, lower heat to medium and add 4 tablespoons butter. When it melts and starts to shimmer, add the diced onion. Sauté until translucent, about 4-5 minutes. Add 1 tablespoon minced garlic and sauté for another minute until fragrant but not burned.

4-Fourth Step: Build the broth and cook potatoes. Pour in 6 cups chicken broth and 2 cups water. Add the 4-5 yellow potatoes cut into 1-inch pieces, 3 teaspoons salt, and 1 teaspoon black pepper. Increase heat to bring the mixture to a boil, then reduce heat to a simmer. Cook until potatoes are tender when pierced with a fork, about 12-15 minutes depending on potato size.

5-Fifth Step: Finish with kale, cream, and sausage. Once potatoes are tender, stir in 4 cups chopped kale and let it wilt for 2-3 minutes. Pour in 2 cups heavy cream and return the browned sausage to the pot. Stir gently and warm through over low heat; do not let the soup boil once the cream is added or it may separate. Taste and adjust salt and pepper as needed.

6-Final Step: Serve and garnish. Ladle hot soup into bowls and top with grated parmesan cheese and/or chopped bacon or bacon bits if desired. Serve with crusty bread or a simple side salad.