Step 1

Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.

Step 2

Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.

Step 3

Whilst the soup is cooking, make the toppings. Heat 2 tbsp of the butter in a frying pan (skillet) until bubbling, add the breadcrumbs and heat on a high heat for 1-2 minutes, moving around the pan a few times, until the breadcrumbs are golden brown. Remove from the pan, carefully wipe the pan with some kitchen roll and add the remaining 1 tbsp of butter. Heat until bubbling and add the sage leaves. Cook for 30 seconds, then remove from the pan.

Step 4

Once the potatoes in the soup are tender, add in the cream. Heat through until almost bubbling, then add the kale. Give everything a stir. Taste the soup and add a little salt and pepper if needed.

Step 5

Ladle the soup into bowls and top with the crispy breadcrumbs and sage. Sprinkle on a pinch of paprika and black pepper and serve.