LtL Red's Italian Soup

14 Red potatoes, diced
10 cups chicken broth
1 TBS Extra-Virgin Olive Oil 
1 bunch green onions, green & white sliced
5 Hot Italian Turkey Sausage links, casings removed
3 cloves garlic, minced
1 bunch or bag of kale, diced
1 TBS Italian Seasoning
1 cup heavy cream
salt and pepper to taste
rind of parmigiano reggiano cheese 

optional: diced chives

1. In a large stock pot add diced red potatoes and chicken broth. Bring to a boil and cook until potatoes are tender, about 40 minutes.
2. In a large skillet, heat olive oil and saute the onions.  Remove onions and add the sausage to the skillet. Breaking the sausage up as it browns. When the sausage is almost done, add the garlic and Italian seasonings.
3. When the potatoes are cooked, use a potato masher to break the potatoes up - not fine just smaller bits & to make the broth a bit creamier. Add the sausage, onions and cheese rind into the stock pot and allow to simmer for a bit (up to your schedule) for the flavors to meld. 
4. 15 minutes prior to serving, add the kale and stir well. Just before serving, turn the pot off and pour in the cream. Stir well to blend.
5. Serve with the chopped chives and grated cheese.

** Note: I like to use a crock pot to help the flavors "meld" so at step 3, I add all ingredients to my crock pot and cook on the low setting for 1 1/2 to 2 hours.