Zuppa Toscana

• 2 3/4 cups chicken stock or broth
• 1/4 cup heavy cream
• 1 medium russet potato
• 2 cups chopped kale
• 1/2 pound spicy Italian sausage
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

1. Combine the stock and cream in a saucepan over medium heat.
2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
3. Add the kale.
4. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup.
5. Add the spices and let he soup simmer for about 1 hour. Stir occasionally.