Zuppa Toscana (Olive Garden)

from Debbie McAllister

5 medium bakes potatoes, cooled
1 lb. Italian Sausage
1 large onion, chopped
1 T. olive oil
2 Cloves garlic
2 C. Kale, chopped
2 1/2 qts. chicken broth
1 pt. heavy whipping cream

Prepare potatoes by wrapping in foil to bake (this keeps the skin soft). Bake until potatoes are soft. Remove foil to cool. When cooled, cut in half length wise and slice in thin 1/4" slices. In skillet, brown sausage and drain. In large pot, saute chopped onion in oil until slightly brown. Add sausage.Put approximately 2 TBS flour in sausage-onion mixture and mix well. Slowly stir in chicken broth and whipping cream. Add potatoes, garlic and kale. Add salt and pepper to taste and heat through. Do not boil.

Variations: If you like it slightly hot, like me, add a couple of pinches of red pepper flakes and one or two dashes of Tabasco sauce.