Yield: 4 servings.

1 pound Neese’s Hot Country Sausage (or Neese’s Country Sausage)
4 garlic cloves, minced
1 white onion, chopped
1 tablespoon butter
10 to 12 red potatoes, quartered
8 cups chicken broth
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 bunch fresh kale, roughly chopped with stems removed
2 cups heavy cream
Juice of 1 lemon

In a soup pot or Dutch oven, brown the sausage. Add garlic and onion and butter, stirring to combine. Add the potatoes. Stir well to coat and allow to cook for 3 to 4 minutes.

Add chicken broth, salt, black pepper, and red pepper flakes. Bring to a boil and then reduce heat to a simmer. Simmer for 2 hours, stirring occasionally.

Add kale to the soup, along with cream and lemon juice. Stir well and continue to simmer for 30 minutes. Adjust salt to taste and serve hot.

Tip: Add two more cloves of garlic when you add the kale for a more robust garlic flavor.