3 garlic cloves, minced
1 large onion, chopped
Freshly ground black pepper
6 cups low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped from stems and chopped
3/4 cup heavy cream
1/4 cup freshly grated Parmesan, for serving
In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, about 5 to 7 minutes; drain off fat.
Add the garlic and onion; cook until golden, about 5 minutes. Season to taste with the salt and pepper.
Add the broth and potatoes with enough water to cover the potatoes. Cook until potatoes are tender, about 20-25 minutes.
Add kale, stir and let cook until the kale is tender and bright green, about 3 minutes. Stir in the cream.
To serve, ladle into serving bowls and garnish with the Parmesan.