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Heat a large pot over medium-high heat. Add Italian sausage and cook, crumbling with a spatula until cooked through and browned. Transfer to plate and set aside.
Without wiping on the pan, add butter and let it melt. Add onion and cook, stirring frequently, for about 5 minutes.
Reduce heat to medium and add garlic, Italian seasoning, sage, flour, and a couple large pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
Slowly pour in ½ a cup of chicken stock to deglaze, scraping all the yummy bits off the bottom of the pot.
Add cooked sausage, potatoes, the remaining chicken stock, and a bay leaf.
Bring to a simmer over medium-high heat. Turn heat down and simmer over medium to medium-low heat for 10-12 minutes or until the potatoes are fork-tender and cooked through.
Add heavy cream, kale, and balsamic vinegar. Stir until the kale is wilted. Season to taste with salt and pepper. Enjoy!
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