In a large soup pot, brown the ground breakfast sausage. While that is browning, dice onion and garlic. Once the sausage is almost done, add the onion and garlic to the pot and stir well. You may drain the sausage grease before adding onion and garlic if you prefer. I prefer the extra flavor and animal fats.

Turn the heat down to medium low and then peel, rinse, and thinly slice potatoes. Add the potatoes to the soup pot and stir into sausage mixture. Allow potatoes to cook for 5 minutes while stirring often.

Next, add diced tomatoes and herbs to the soup pot (do not drain) and chicken broth as well. Place lid on the pot and allow the contents to simmer on low heat for about 15 minutes.

While the soup is simmering, in a small sauce pot add milk and cream cheese over low heat. Allow the milk and cheese to heat up while stirring often. Do not let the milk burn to the bottom of the pan. The goal is for the milk and cheese to mostly smooth into a liquid-y paste. Add more milk if needed.

Now whisk in the liquid-y milk and cheese to the soup pot slowly. Mix until well incorporated then add in kale. Put the lid back on the pot and allow the soup to simmer for about 20 minutes.

Lastly, add salt and pepper to your taste preference then enjoy this hearty soup with a crusty thick piece of homemade bread. Plenty of those recipes on my blog: www.johnsonhomenc.com

Soup serves about 8-10 people.