Directions

1. In a large skillet, cook turkey sausage over medium heat until no longer pink. Drain and set aside.
2. In a Dutch oven, combine the potatoes, chicken broth, water, garlic, salt and black pepper. Bring it to boiling. Reduce heat; cover and simmer for 20-22 minute or until the potatoes are tender.
3. Stir in the kale leaves, milk, and sausage. Bring it to boiling once again. Reduce heat, simmer, uncovered, for 5 minutes or until the kale is tender.
4. *I omitted onions because my husband doesn't like onions at all. If you like onions, add about 1 cup chopped sweet onions to the soup when you add the potatoes to the Dutch oven.