Zupa Toscana

1 lb mild Italian sausage
3 or 4 good sized red potatoes chopped with some skin on (diced radish also works)
1 onion chopped fine
2 big cloves garlic chopped fine
Several stemmed large kale leaves sliced into ribbons
32 oz. Chicken stock
salt to taste
1 cup heavy cream, half and half or evaporated milk.  I use coconut milk. 

Brown sausage and onion and then add garlic.  Heat stock, potatoes and kale in pot.  Add sausage mixture when cooked and simmer 30 min or until potatoes are tender.  Stir in cream (milk) and salt to taste.  Serve.