1 pound ground sweet italian sausage
1 pound red skinned potatoes
1 sweet potato (~1/2 pound)
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
6 cups chicken broth
1 bunch of kale, stemmed and chopped
salt and pepper
In a large pan cook the sausage, breaking into bits, until browned. Drain the grease and set aside.
Meanwhile, thinly slice the red-skinned potatoes and place in a medium pot. Dice the sweet potato and place in the same pot. Cover with water and bring to a boil- cook potatoes until soft. Drain, rinse, and set aside.
In a large soup pot heat the olive oil and add the onion and cook for 2-3 minutes. Add the garlic and the dried red pepper flakes and stir another minute. Add the chicken broth and bring to a boil. Add the potatoes and cook for a few minutes. Blend half of the soup and pour it back into the pot (this helps thicken the soup without having to add cream). Add the sausage and kale and cook another 15 minutes. Taste for salt and pepper and red pepper flakes.