Made this yesterday:

• Chop 2 medium or large yellow onions into small strips or dice, sautee in butter until translucent or so
• Add 1lb loose italian sausage (I use mild, feel free to use spicy) and break up as it cooks
• I take 8oz washed chopped kale and chop it into smaller pieces, add when the sausage is cooked and cookit for a couple of mins to help wilt
• Add 64oz (I use two 32oz tetra paks) chicken stock, 2 tabelspoons chicken Better than Bouillon.
• I also added 2 heaping tablespooons of loose cheese powder (like comes in mac’n’cheese boxes) which is optional but gives it an umami boost. You could add two teaspoons of MSG.
• Scrub four large russet potatoes (while all of the above is simmering), cut lengthwise in halves, then each half lengthwise in halves so you end up with long quaters. Slice (I usually slice two quarters at a time) into thin slices. Add to pot and simmer for a half hour until the potatoes are tender
• Add 1 cup of heavy cream

Msot of the seasoning is coming from the sausage, but feel free to add more (after you’ve tasted the result), especially pepper (black, white, or red).

This amount of liquid makes for a soup with plenty of veggies, which as someone on dialysis is important for me to restrict my fluid intake. If you’d like it to be a bit more soupy, feel free to add 32oz milk with another tablespoon of better than bouillon.

Makes 8-10 meal-sized portions (especially if you have some sort of bread like garlic toast or toasted sourdough with butter or something, maybe even a side salad).

As always, it’s even better the next day.

Also, feel free to chop things before you start, but I find that I like extra time simmering the onions before I continue as I can’t eat raw onion, so I need them to be fully smushy; and I like to give the kale extra time because sometimes it’s tender pretty quick but other times it takes a while to get tender, whereas the potatoes cook in like 20-30 mins or so.

I think it took me about 1h15m in total start to finish.