Directions

1. Heat a large Dutch oven over medium-high heat. Add small clumps of sausage to the skillet and let cook, stirring occasionally, until browned, about 5 minutes. Remove the cooked sausage and set it aside in a bowl.
2. Reduce the heat to medium-low and add Clebby’s Avocado Oil with the diced onion, celery, and minced garlic. Sauté until softened, then stir in diced potatoes and season with salt and pepper.
3. Pour in chicken broth and bring to a boil, then reduce the heat to medium-low to simmer. Cook until the potatoes are fork-tender.
4. Stir in heavy cream, grated parmesan, and kale. Simmer for another 5 minutes. Season to taste with salt and pepper before serving.