Zuppa Toscana Soup

1 pint heavy whipping cream

4 14oz can chicken broth

1 bunch kale

1 whole onion, cut in 1/2 and then sliced

1 lb sausage (I like spicy sausage)

4 russet potatoes

Salt

Red pepper flakes

Combine cream, chicken broth in a large stock pot and put over a medium heat.  Cut potatoes (can peel, but I like better with the peel) and toss into the pot.  Cook the sausage in a skillet and degrease when completely cooked.  Add to the stock pot.  Chop the kale into bite sized pieces and add to the stock pot.  Add salt and red pepper flakes to taste depending on how spicy you like it.  Cook until potatoes are soft and the kale is a bit crunchy.