Ingredients

• 1 pound bulk Italian sausage
• 4 cups half-and-half
• 3 cups cubed potatoes
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 1 onion, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, or more to taste
• 1/2 teaspoon ground black pepper
• 2 cups torn kale leaves (bite-size pieces)

Directions

1. Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
2. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes.
3. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.