Ingredients:

• 1lb of mild italian chicken sausage mix or sausages themselves
• 2 big russet potatoes
• 1 onion
• 4 leaves of kale
• About 16oz-20oz of chicken broth of your choice
• 1 quart of water
• 1 cup of heavy whipping creams
• Half cup of bacon crumbles
• 2 garlic cloves
• Ground black pepper to taste
• Salt to taste
• Olive oil for frying

How to prepare, step-by-step:

1. Prepare ingredients: I usually make bacon crumbles myself, but ready to use will work as well:

   

2. Warm up frying pan with a tablespoon of olive oil over high heat; if you use sausages then slice them in pieces and fry; if you use sausage mix like me follow next steps:
   

   

   

   

   
   
   
3. Fry sausage pieces until colored from each side:

   

4. Then move sausage pieces to a cooking pot:

   

5. Peel and chop onion; reduce heat under pan and add a bit more oil to it; add chopped onions and fry them until transparent, stir from time to time:

   

6. While onions are being cooked, pour all chicken broth to the cooking pot there sausages are:

   

7. Add all water too, set pot aside:

   

8. Peel and chop garlic cloves, add them to the pan where onions are, fry them together for a minute, stir:

   

9. Wash russet potatoes thoroughly, leave skin on, slice each in half lengthwise, and then each half into pieces about ¼ of inch thick; add potato slices to the pan to onions and garlics:

   

10. Add bacon, mix everything good, and fry potatoes until almost cooked, stir pot content from time to time:

    

11. While potatoes are cooking, put the pot with sausages and broth to a burner and bring it to light simmer; then pour pan content of potato, bacon and onion mix to the cooking pot:

    

12. Salt to taste:

    

13. And season with ground black pepper, simmer everything for 5 mins:

    

14. Slice kale leaves into stripes and add them to the pot:

    

15. Pour heavy cream in:

    

16. Mix everything and cook for 5 mins more:

    

17. Then turn off the heat and serve hot: