In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon.
Add the chopped onion and minced garlic to the pot with the sausage. Cook until the onion is translucent.
Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
Stir in the chopped kale and continue to simmer until it has wilted and softened, about 5 minutes.
Lower the heat and stir in the heavy cream. Warm through without boiling. Season with salt, pepper, and red pepper flakes to taste.
Serve hot, with additional adjustments to seasoning if needed.
Notes
Cook the sausage thoroughly before adding it to the soup to ensure it's nicely browned.
• Slice the potatoes thinly for quicker cooking.
• Add the kale at the end to keep its color vibrant and texture somewhat firm.
• Adjust the cream to your preference for thickness and richness.
• Taste and adjust seasoning with salt and pepper before serving.