2cupsmilk,I used Soy milk, see notes below for more options
Instructions
Melt butter and heat olive oil in a soup pot set over medium-high heat.
Add diced onions, garlic, sliced smoked sausage rounds, kale, salt, pepper, rosemary sprig, and thyme; stir to combine and cook for 8 minutes, stirring occasionally.
Stir in potatoes and cook for 1 minute.
Add chicken broth and half & half (or milk); bring to a boil.
Reduce heat to a simmer and continue to cook for 10 to 14 minutes or until potatoes are fully cooked and tender.
Remove from heat.
Taste for salt and pepper and adjust accordingly.
Remove rosemary sprig.
Ladle soup into bowls and serve.
Notes
Sausage: I like to use either Polish Kielbasa or Andouille Sausage for this particular soup recipe. However, you can also use Italian Sausage, chicken sausage, turkey, and so on.
Leafy Greens: Kale is a favorite in this soup recipe, but you can also use any fresh or frozen mixed greens, such as collards or mustard greens, or baby spinach.
Vegetables: If you want to add carrots, celery, and leeks, go right ahead.
Dairy Options: To lighten things up, I used soy milk, but you can use any milk you have on hand. You can also use Half & Half or Heavy Cream; make sure to stir in the heavy cream right before the end of the cooking process and stir well so it does not curdle.