Directions

1. Over medium to medium high heat in a large soup pot, brown the sausage and separate it into crumbles.
   
2. Cut potatoes lengthwise and then slice them into 1/4' slices.
   
3. Pour off any excess fat and add the onions and garlic and cook until tender.
   
4. In the pot, add the chicken broth, water, and potatoes and bring the mixture to a boil. Boil for 1-2 minutes and reduce heat to a simmer until the potatoes are thoroughly cooked and soft.
   
5. Add in the whipping cream and the kale or the spinach and simmer until wilted.
   
6. Add salt and pepper to taste.