Better than Zuppa Toscana

 *I use a pressure cooker for this recipe.  If you dont have one do it on the stove for a longer time, probably 20 min or so till potatoes are soft.  

Ingredients:

1 pkg of Jimmy deans sausage (I prefer the sage flavor one)

1 onion

6 chicken bullion cubes

6 cups of water

3-6 potatos (I use 3 huge idaho russet potatoes.  It fills up my food processer to the top)

3+ cups of chopped kale

1 cup heavy cream

Cook onion in about 1 tlbs of oil till mostly done then add sausage.  Cook until brown, this might seem like the sausage is overdone but its better if it has all those supper brown carmelly bits.  

In the pressure cooker combine the sausage, onion, bullion cubes, water, and potatoes.  I use a food processer to slice my potatoes cause Im lazy but if youre doning it with a knife slice them thin and in bit sized pieces.  Leave the skin on! Cook for 5 minutes regular pressure than do a 10 slow release. 

After the 10min release, release all the pressure and open the lid, give it a stir and add in kale and cream.  If it seems too thick still add milk till the desired consistancy.  I like mine a bit more stewish. I also add a bunch of kale.  My family likes it so I usually do more like 5 cups.  

Then its ready to eat.