Sausage and Potato Soup

This soup is my version of The Olive Garden's Zuppa Toscana. It is simple, quick, and hearty.

• 1 lb of sausage (I prefer Jimmy Dean's Sage sausage or substitute your favorite sausage)
• 2 medium onions, chopped
• 4-6 potatoes, chopped
• 4 cans of chicken or vegetable stock
• 1-2 tsp of your favorite hot sauce (I prefer Marie Sharps Fiery Hot Sauce. It's a habanero sauce with a carrot base. Wonderful flavor!)
• 1 tsp salt
• 1 tsp black pepper
• 1 qt milk
• 2-3 C kale (I use a package of frozen kale)

In a dutch over or a large soup pot, brown the sausage and drain. Add the onions and cook until translucent. Add the potatoes and stir. Add the stock, hot sauce, salt, and pepper. Cover and cook over low to medium heat until the potatoes are tender. This usually takes 15-20 minutes.

Add the milk and kale. Bring the soup back up to temperature while stirring often. Do not boil.

Serve with garlic bread.