This recipe can be substituted with any kind of meat, or no meat at all, the greens can also be substituted or eliminated, and you also do not have to add milk or cheese if you are lactose interant. This soup is great for experimenting with new ideas!

2 lbs. Three Springs Potatoes

2-3 links Premeo Spicy italian sausage

bunch of kale

1-2 cloves garlic

1 large onion

1-1 1/2 cups 2% milk (skim can also be used)

shredded cheddar cheese (optional)

red pepper flakes (optional)

Chop potatoes and onion into small bite sized chunks and add to a large pot. Mince garlic and add in with potatoes and onion. Fill with water enough to cover potatoes about 2-3 inches. Season with salt and pepper to taste.

In a seperate frying pan, remove sausage from casing and brown. seperate meat into bitesized chunks while browning. when meat is fully cooked, drain on papertowel and add to pot. Add red pepper flakes to taste ( a few dashes.) Add milk and bring to a simmer. When potatoes are fully cooked (aprox 30-45min.) Add cheese and kale. When cheese has melted and kale has wilted the soup is ready to enjoy!!!

Like most soups, it tastes much better the next day, and also freezes very well!

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