Ingredients:

• 1 pound of Mountain View breakfast sausage
• 1 pound of Mountain View mild smoked sausage (or sausage of choice) cut in slices
• ½ onion, chopped
• 1 tablespoon of minced garlic (fresh or jarred)
• 6 cups of chicken broth
• 2 cups of water
• 5 gold potatoes cut in 1 inch cubes
• 2 ½ teaspoons of kosher salt
• ½ teaspoon of fresh ground pepper
• 2 cups of heavy cream
• 4 cups of chopped kale

Instructions:

In a large pot or dutch oven, crumble and brown breakfast sausage until cooked. Add sliced smoked sausages, cooking just until heated through, approximately 2 minutes. With a slotted spoon or spatula, remove sausages from pan to a plate.

Using the same pot on medium heat, melt butter and add diced onions, sauteing until softened and translucent. Add minced garlic and cook another one to two minutes. Add chicken broth, water, potatoes, salt and pepper and bring to a boil.

Lower heat and let cook until potatoes are tender, about 30 minutes. Next stir in chopped kale and heavy cream. Add sausages.

Taste and add salt and pepper if necessary. I added more fresh ground pepper. Let simmer until kale has softened. Ladle in bowl and can be garnished with grated parmesan cheese if desired. Serve with hot, buttered crusty bread – Enjoy!