Kale & Sausage Soup

With greens season coming upon us, and potatoes getting cheap because it's time to start planting new ones, there is a wonderful Italian soup that really hits the spot. Olive Garden calls it Zuppa Toscana (Tuscan Soup), and charges $4 a bowl. You can easily make an entire pot for $4 (if you get your ingredients on sale, or less if you grow them), and have wonderful leftovers to send to work/school with a cute husband. I would have taken pictures of ours, but we ate it too fast, so here's Olive Garden's photo:
1 pound spicy sausage (some times I slice the hot Italian links, sometimes I use Jimmy Dean's hot sausage crumbles, either way, it tastes great)
5 or so potatoes diced
1 head of kale, large, tough stems removed, leaves torn
2 C cream
4 C chicken stock

In a pot, brown the sausage. Add potatoes and chicken stock. Simmer until potatoes are almost soft. Throw in kale, simmer until it is a little shrunken. Pour in cream just before serving (don't boil with cream).

Last night, I did this with whole milk instead of cream, I've also used half-&-half, whatever is cheapest, or whatever calorie level you're willing to go to. I must say, the cream makes it AMAZING, but milk will suffice for a wonderful dinner as well.
Serve with crusty bread.