Zupa Toscana

1 lb mild italian sausage

3 lb bag baby red potatoes, scrubbed and sliced thinly

12 chicken bullion cubes

small bush chopped kale, no stems

1-2 cups heavy whipping cream

a few small shakes of red pepper

12 cups water

Brown sausage, drain and pressed with paper towel. In a large pot, combine potatoes, sausage, red pepper and water. Bring to a boil then add heavy cream. Turn to medium heat and cook until potatoes are almost done, then add kale. Add red pepper flakes to taste. Cook until potatoes are done. Blot soup with paper towel while cooking to remove extra grease.

(ripped off from lori)