2 pounds Idaho® Russet potatoes cut into 1" to ½" chunks, skin left on
1 cup water
1 pound hot Italian chicken sausages
1 tablespoon extra virgin olive oil
1 cup diced onion
8 ounces crimini mushrooms, sliced
½ teaspoon red pepper flakes, optional
1 teaspoon salt
¼ teaspoon freshly cracked black pepper
10 cups loosely packed Tuscan (lacinato) kale, stemmed and cut into 1" strips ( about 1 bunch)
8 cups low sodium vegetable stock
In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking.
Once the water evaporates (about 10 minutes), add in the extra virgin olive oil, and brown the sausages for 7-10 minutes more. Reserve to a plate to cool.
Turn the heat down to medium, and add the diced onion, cooking until just translucent, 5 minutes. Add the mushrooms and cook 5 minutes more.
Add the salt, pepper, and red pepper flakes, mixing to combine, and then add in the kale, tossing until just wilted, about 1-2 minutes.
When the cooked sausages are cool enough to handle, cut on the bias into ¼" rounds. Add them to the pot along with the potatoes and vegetable stock. Bring up to a boil, then turn the heat down to simmer, and cover. Cook for 20 minutes, or until the potatoes are tender.
Taste to see if the soup is seasoned well, and add more salt/pepper if necessary.