In a large saucepan over medium-high heat, add olive oil and saute onions until they become translucent, about 1-2 minutes.

Add in Italian sausage using a spoon or utensil to break up the sausage into small pieces. Let the sausage render for about 5-6 minutes. Lightly salt your mixture to taste.

After the sausage has rendered, add in your potato cubes and mix them well with the sausage onion mixture. Turn the heat too high and allow the potatoes to cook for another 5-7 minutes.

Deglaze the pan with a small amount of white wine (any kind will do). Slowly add in the chicken stock, allowing the stock to heat up.

Once the stock comes to a high simmer turn the heat down to medium-low and add your heavy cream, stirring until mixed well.

Salt and Pepper to taste and mix in your kale into the soup right before serving. This should blanche your kale and give it a beautiful bright green look.