Sausage, Potato and Kale Soup

• 12 red potatoes, thinly sliced
• 1 1/2 pounds bulk Italian sausage
• 1 onion, chopped
• 4 cups low-sodium chicken broth
• 3 cups whole milk
• 2 cups half-and-half
• 1/2 teaspoon fresh or dried oregano
• 1/2 teaspoon red pepper flakes, or more to taste
• Salt and freshly ground black pepper
• Splash of heavy cream
• 2 bunches kale, picked over, cleaned and torn into bite-size pieces

1. Bring a medium pot of water to a boil.
2. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
3. In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes.
4. Drain as much of the fat as you can (blotting the surface with paper towels helps).
5. Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes.
6. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
7. Add the potatoes and a splash of heavy cream for richness, then stir in the kale.
8. Cover and simmer for an additional 10 minutes, then serve.

red potatoes, italian sausage, onion, lowsodium, milk, oregano, red pepper, salt, heavy cream, bunches kale

Taken from www.foodnetwork.com/recipes/ree-drummond/sausage-potato-and-kale-soup.html (may not work)