Step 1

Warm a Dutch oven or 6-quart pot over medium-high heat.

Step 2

Add Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until sausage is browned and cooked through.

Step 3

Drain the sausage drippings from the pan.

Step 4

Return the pot to the heat and add the chicken stock, potatoes, salt, and red pepper flakes.

Step 5

Boil until the potatoes are fork-tender, about 15 minutes.

Step 6

Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot to help thicken the soup.

Step 7

Add the kale and cream; stir to combine.

Step 8

Continue cooking the soup until the kale is wilted and tender, about 3 minutes more.

Step 9

Add additional salt and red pepper flakes to taste.