- 1-pound mild Italian sausage
- 2 pounds Russet potatoes, diced
- 6 cups low-sodium chicken stock
- 3 cups chopped kale or spinach
- 1 cup heavy cream
- ½ cup Parmesan cheese, shredded
- Kosher salt and black pepper, to taste
- Olive oil, for garnish
Step 1: Place a large stockpot or Dutch oven on the stove and turn the heat to medium-high.
Step 2: Add the Italian sausage and cook until crumbly and brown.
Step 3: Place the Cooked Italian sausage into a mixing bowl and discard the accumulated grease.
Step 4: Put the cooked Italian sausage back into the pot.
Step 5: Add the potatoes, chicken stock, salt, and pepper. Allow the mixture to boil.
Step 6: Simmer for 10 to 12 minutes or until the potatoes are soft.
Step 7: Remove half of the potatoes and place them into a mixing bowl.
Step 8: Mash the potatoes and put them back into the pot.
Step 9: Add the kale or spinach as well as the heavy cream. Season with salt and pepper to taste.
Step 10: Cook for another 2 to 3 minutes or until the vegetables are soft.
Step 11: Remove from the heat and let it sit for at least 5 minutes at room temperature to cool.
Step 12: Sprinkle pepper and Parmesan cheese on top.
Step 13: Drizzle with olive oil. Serve and enjoy!