1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary.
2. Add the chopped onions to the pot with the sausage and sauté until translucent, around 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil. Add the thinly sliced potatoes carefully to avoid breaking them. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
4. Once potatoes are tender, stir in the torn kale leaves. Cook for an additional 5 minutes until the kale is wilted but still vibrant.
5. Lower the heat and slowly pour in the heavy cream, stirring gently to combine. Add crushed red pepper flakes, salt, and black pepper to taste. Let the soup warm through for another 5 minutes without boiling to prevent curdling.
6. Before serving, taste and adjust seasoning if needed. Ladle the soup into bowls and enjoy immediately.

One tip I learned from Mama Lou was to slice the potatoes thinly so they cook evenly and almost melt into the broth, giving that silky texture this soup is famous for. And when Ouma and I make it together, we always do a final taste test—because sometimes, a little more pepper or a pinch of salt is all it needs to reach perfection.