Potato, Sausage and Kale Soup

In a Dutch oven or large stock pot, cook pork sausage with Italian seasoning. Drain off fat and set aside. (Pour grease out of pot and discard.)

Add butter to pot and cook celery, onion, salt and pepper for several minutes, until beginning to soften. Add garlic, cook another minute.

While that cooks, take clean potatoes and quarter lengthwise, then cut quarters in 1/4-inch slices. Place potatoes in a bowl of water to prevent browning.

Once vegetables are soft, add the hot water, chicken bouillon cubes and red pepper flakes. Turn up heat to bring broth to a boil. Once boiling, add potatoes and reduce heat to simmer gently for 6 minutes.

After 6 minutes, add chopped kale. Simmer only until potatoes are tender as they will begin to fall apart. Stir in sausage and heavy cream. Season to taste with salt and pepper. Remove from heat. (Kale will continue to wilt and potatoes will continue to cook as it sits.)

Serve with additional red pepper flakes on top.