from "Top Secret Restaurant Recipes" by Todd Wilbur
5.5 cups chicken broth
1/2 cup cream
2 medium potatoes, sliced thin then quartered
4 cups chopped kale
1 lb. cooked sausage
1/2 tsp. salt
1/4 tsp. red pepper flakes
Combine broth & cream over medium heat. Add potatoes, kale, sausage, and spices. Simmer 2 hours, stirring occasionally.
Makes 4 servings.
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