Sausage, Potato, and Kale Soup inspired by Olive Garden's “Zuppa Toscana”

1 fist full of kale, bite sized pieces
6 large red potatoes, sliced thin, plus 1 tbls flake salt
1 whole onion, chopped
1 pound minced pork loin or ground Italian sausage
1/2 tsp red pepper flakes and celery salt
1 cup of broth
3 cup of milk plus a splash of heavy cream
1/4 cup salted butter
Fresh oregano, salt and cracked pepper



Prepare the kale and set it aside.

In a medium pot, boil the sliced potatoes until tender, drain and set aside.

In a large pot, brown the ground Italian sausage. Drain as much as the fat as you can (though I usually don't drain my meats unless they look swimming in fat). Stir in the red pepper flakes, oregano, broth. Simmer for 30 minutes. During the last 5 minutes add the butter, stir and then drizzle in the milk.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer for another ten minutes, then serve.