Step by step

Method

4 steps

1. 1

   In a large pot over medium-high, brown 1 lb Italian sausage, breaking it into crumbles, 6–8 minutes until no pink remains. Spoon off excess fat, leaving about 1 tablespoon for flavor. Add 1 diced onion and cook until soft, about 4 minutes; stir in 3 minced garlic cloves for 30 seconds.

2. 2

   Add 4 cups diced potatoes and 4 cups chicken broth. Bring to a boil, then simmer 15–20 minutes until the potatoes are fork-tender with no hard center — mash a few against the side of the pot if you want a thicker broth.

3. 3

   Stir in 1 cup heavy cream or half-and-half and 2 cups chopped kale or spinach. Simmer 5 minutes until the greens wilt and the soup looks creamy. Season with kosher salt, black pepper, and ½ teaspoon red pepper flakes if using.

4. 4

   Ladle into bowls and serve hot with bread. You want creamy soup with tender potatoes and savory sausage — not crunchy undercooked potatoes or a thin watery broth.