Start by by browning the sausage in a large stock pot over medium heat.
While it is browning, peel the potatoes. Dice, peel and chop an onion, mince one clove of garlic.
Next clean and chop kale. Remove the stems, chop the leaves into bite sized pieces, set aside.
When the sausage is done, add the chopped onions, diced potatoes and spices. Sauté until the veggies just begin to soften. Add the kale, sauté for another minute or two.
Add a splash of wine to the pan to deglaze. Scrape all of the brown bits off the bottom of the pan.
Increase the heat to high and add the chicken broth. Bring it to a boil. Boil uncovered until the potatoes are tender. Remove from the heat and stir in half and half.