Prep the ingredients by finely chopping the shallot, minced the garlic, and wash and cut the potatoes into bite sized pieces.
In a large pot, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 2 minutes.
Add the sausage and cook until browned. Use a wooden spoon to break up any pieces while cooking.
Add the potatoes and sprinkle in the flour, cayenne, and red pepper flakes.
Add the chicken stock to the pot and cover with a lid. Cook for 12-16 minutes until the potatoes are softened enough you can mash them with a wooden spoon.
Add the cream and season well with salt and pepper.
During the last 5 minutes of cooking, stir in the kale pieces. Serve hot.
To make this soup vegetarian, simply swap the sausage for your favorite vegetarian sausage (you will likely need to reduce the cooking time on that ingredient as well) and swap the chicken stock for vegetable stock. Baby dutch yellow potatoes are preferred for this recipe. I like to leave the skins on. But if you are using russet baking potatoes, you may want to peel them before cutting into bite sized pieces. But this is up to you and your preferences. This soup is best the day it is made, but leftovers can be stored in the refrigerator for least a couple days. Just keep in mind the texture of the kale will change the longer it sits in liquid.