Ingredients
8 cups chicken stock
2 cups pared and cubed red potato
1 lb. sausage, out of casing, in bite sized chunks
Kale
Salt, pepper
Crushed red pepper flakes
Shredded gruyere cheese
Preparation
Heat broth, season with salt, pepper and crushed red pepper flakes to taste. Add potato and bring to boil, simmering until tender but not overcooked. Add sausage and cook just until done, approximately 5 minutes at full boil. Rip up kale and add to soup, pushing leaves below liquid. Cook two minutes and serve immediately. Garnish with cheese.
