Directions:

• 1.

  In a pot over medium heat, sauté the ground sausage until crispy and the fat has rendered, about 5 minutes. Remove sausage from the pan, leaving behind the sausage fat.

• 2.

  Add in the butter and melt. Add in the onions, garlic, and red pepper flakes. Cook for 5 minutes or until softened and browned. Add in the garlic powder, Italian seasoning, and 1 tablespoon of salt. Mix to combine for another minute to allow the spices to toast.

• 3.

  Add in the chicken broth and water, and bring to a boil. Add in the cubed potatoes.

• 4.

  Simmer the soup for about 10-15 minutes or until the potatoes are tender. Add back in the sausage, 1 tablespoon of chicken bouillon, heavy cream, 1 tablespoon salt, and pepper.

• 5.

  Stir in the kale and cook for 2 minutes or until bright green and soft.

• 6.

  Serve soup garnished with bacon, Parmesan cheese, cracked black pepper and a few slices of toasted bread on the side.

• 7.

  Enjoy!