Toscana Soup

5 1/2 cups chicken broth
1/2 cup cream
2 medium russet potatoes
1/2 cup onion chopped
4 cups chopped kale or spinach
1 lb spicy Italian sausage (it calls for the links but I like the spicy ground sausage better in this soup)
1/4 tsp crushed red pepper flakes

Combine the broth and cream in a saucepan over medium heat. Slice unpeeled potatoes into 1/4 inch slices, then quarter the slices and add to soup.
Saute the sausage in a separate pan until cooked through. Add the sausage and kale/spinach to soup. Add spices and let soup simmer for 1 1/2 to 2 hours.



*My mom made this soup for us when she was in town and we loved it. Leslie mentioned that Camie makes a really good version of this soup and hers has lentils in it instead of the potatoes. Let's get that one up as well, pronto!