Kale and Potato Soup with Sausage

Had this for dinner Friday night - so good. We also had Rosemary Bread (like the kind you get from Romano's Macaroni Grill).

6 red potatoes, sliced
1 pound lean ground sausage
1 Tbsp. cooking oil
1 onion, chopped
4 garlic cloves, minced
4 cups water
3 cups chicken broth
1 1/2 tsp. salt
pinch of dried red pepper flakes
1 lb. kale, stems removed, leaves shredded (4 stems)
1/4 tsp. fresh-ground black pepper

1. Start by cleaning red potatoes, then poke holes in potatoes with a fork and stick in microwave. Cook until soft through middle (8 to 12 minutes).
2. Meanwhile, heat oil in large pot. Add sausage until browned; remove sausage and pour out fat.
3. Add onion to the pot and then saute with garlic. Add water, broth, and salt. Bring to a boil.
4. When potatoes are finished, slice potatoes in a half moon shape with skins still on. Add to the pot. Then add sausage and red pepper flakes.
5. Bring to a simmer. Add kale. Cook partially covered until potatoes and kale are tender (about six minutes). Add pepper.


*This recipe belongs to either Kristin Withers or Cherise Camp. It's really good - very similar to the Olive Garden soup that has kale, sausage and potato.