1: In a large soup pot, brown the Italian sausage and garlic on medium heat.
2: Once browned, add in the kale and cook until it is dark green.
3: To deglaze the pan, add in the chicken broth and stir to remove the brown bits from the bottom.
4: Add in the water and sliced russet potatoes.
5: Ensure your potatoes are soft, fully cooked, and sliced.
6: Add in the seasonings: garlic salt, onion powder, Italian seasoning, red chili flakes, salt, and pepper.
7: Turn the stove to high and boil for about 5 minutes to fully cook the kale.
8: Finally, turn the heat to low and stir in the milk.
9: Serve hot.
