Creamy Italian Sausage Kale Soup - Melody Hull

6 cans chicken stock (approx. 10 ½ C. water with 11 chicken bouillon cubes) 1 bunch kale, chopped 1 lb. mild Italian sausage (in meat dept. packaged like hamburger) 4-5 largish potatoes sliced thin (I use red potatoes) 1 C. whipping cream Brown sausage, drain fat. Add rest of ingredients except whipping cream. Simmer until potatoes are cooked. Add whipping cream – but don’t boil. *When I chop the kale, I slice down the center by the core of each leaf and cut on each side of the stocky core vein going down. That part is so woody – I don’t like it in my soup. Then I quickly chop up all the leafy part.