Zuppa Toscana

1 lb. ground sausage
1 onion chopped
2-3 large cloves garlic, minced
8 c. chicken broth
2/3 c. heavy cream
4 potatoes sliced
4 c. fresh kale, chopped


Brown sausage, then remove from pan to paper towel to drain grease.  Sauté onion until transparent, then add garlic and sauté 1 more minute. Add chicken broth and potatoes and sausage and cook until potatoes are tender.  Add kale and cook for 4 more minutes.