1 lb Italian sausage (mild or spicy), removed from casings and chopped*
1 medium onion, chopped
3 cloves garlic, minced

4 cups peeled and chopped potatoes
4 cups (32 oz) vegetable stock or chicken stock
½ tsp oregano
salt and pepper, to taste

½ cup heavy cream (or coconut cream)
2 cup chopped kale (or spinach)

Instant Pot Instructions

1. Cook the sausage on the ‘Sauté’ setting in the Instant Pot until it’s no longer pink, about three minutes.
2. Add the onion and garlic and sauté for another three minutes.
3. Add the potatoes, stock, and spices. Stir together.
4. Lock the lid and cook on ‘High Pressure’ for 10 minutes. Quick release the pressure when done.
5. Stir in the cream and kale and serve.

Stove-top Instructions:

1. Cook the sausage in a in a large pot over medium heat, until browned and no longer pink, 5 to 7 minutes.
2. Add onion and cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano.
3. Add stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
4. Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
5. Season with pepper and serve.

* I prefer the homemade sausage from Metro. It’s not nearly as greasy as others I’ve tried. If I use others, I cool the soup and scrape the fat off the top before adding the cream and kale.