Zuppa Tuscanos Sausage & Potato Soup

1 lb. Italian pork sausage, ground

1 1/2 t. crushed red pepper flakes (or more if you like spice)

1 large onion, chopped

2 t. garlic puree or 2 cloves, minced

10 c. water 5 cubes chicken bouillon (or 5 T. chicken base)

1 c. Coconut milk (or heavy cream)

1 lb. russet potatoes, about 3 large, sliced into thin rounds

1/4 bunch of kale, chopped coarsely into bite sized pieces

Salt and pepper to taste

Parmesan cheese, garnish (optional)

In a large stock pot, sauté the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and sauté until tender. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinly sliced potatoes and cook until soft, about a half an hour. Add coconut and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.