Prep your ingredients. Dice the onion, mince the garlic, and slice or dice the potatoes. Strip the kale leaves from the tough ribs and chop them into bite-size pieces. Keep everything nearby so the cooking moves quickly.

Brown the sausage. Set a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into crumbles, until deeply browned, about 6 to 8 minutes. If there’s more than a tablespoon of fat, spoon off the excess. If the pan looks dry, add a splash of olive oil.

Soften the aromatics. Add the onion to the sausage and cook until translucent, 3 to 4 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds. Don’t let the garlic brown.

Add the potatoes and broth. Stir in the potatoes, then pour in the chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor. Bring to a boil, then reduce to a gentle simmer.

Simmer until tender. Cook uncovered until the potatoes are tender and just starting to break at the edges, about 12 to 15 minutes. Taste the broth and start lightly seasoning with salt and black pepper.

Add the kale. Stir in the chopped kale and simmer 3 to 5 minutes, until it softens but still looks vibrant. If you like a little heat, sprinkle in crushed red pepper flakes now.

Finish with cream. Reduce the heat to low and pour in the heavy cream. Warm gently for 1 to 2 minutes. Do not boil after adding the cream to keep it smooth.

Adjust seasoning and serve. Taste and add more salt, pepper, or red pepper flakes as needed. Ladle into bowls and top with grated Parmesan if you like. Serve with crusty bread for dipping.