Ingredients
6 sweet Italian sausages
3 Russet potatoes
16 oz of chopped kale
2 quarts chicken stock
1 t course ground black pepper
1t herbs de Provence
1t olive oil
Preparation
Cut the Italian sausage into 1 inch chuncks and place in a large Dutch Oven or stock pot with olive oil on high heat, stirring frequently for 5 minutes till browned.
Add chicken stock and potatoes, Cover pan and bring the soup to a boil. Reduce heat to medium and cook for 15 minutes.
Remove cover and fold in kale trying not to break up potatoes.
Cover and turn off the heat. Let it sit for 10-15 minutes and serve with french bread.
