Sausage, Kale & Potato Soup

This is a hearty soup, great for a cold fall or winter evening. Submitted by Carolyn Jones - Shoreline, WA

Shopping List:

1	bunch kale
3	Tb. Olive oil
1	medium onion, cut into 1/2 inch cubes
6	garlic cloves, sliced
1	bay leaf
4	tsp. salt
6	medium potatoes, peeled and cubed (or 8 red potatoes, cubed with skin on)
6	cups good chicken stock, divided
4	Isernio's Italian Sausages (chicken or pork, hot or mild)
	Dried, flaked chili pepper to taste
	Freshly grated Pecorino Romano (optional)
	Fresh, ground pepper to taste

Cut midribs from kale leaves and cut leaves into 2-inch pieces. (You should have about 7 cups).
Heat oil in a soup pot. Add onions, chili flakes, bay leaf and salt. Cook over medium-high heat for 3 or 4 minutes, stirring frequently.
Stir in potatoes and all of stock. Cover and cook for 30-40 minutes.
Add kale. Cover and steam until wilted, stirring occasionally.
Cook the sausages over medium-high heat, according to package directions, until done. Cut into ½ inch rounds and add to soup.
Ladle into bowls and grate fresh Pecorino Romano on top.