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In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired.
Note: Leave the heavy cream separate until you’re ready to serve. It heats up better in the microwave and then you can add the heavy cream to cool it down a little bit. Otherwise sometimes the cream gets separated if it’s too hot. I also put Parmesan rind in while it’s cooking along with some splashes of tamari sauce.
Note: plus Three spoons of btb garlic
Minus 3 tsp salt
Minus 2 cups water
Plus Fresh thyme at end