Zuppa de Toscana, my lighter version of the Olive garden soup

Ingredients

• 6 medium spicy Italian sausage
• 2 table spoon oil
• 1 medium onion
• 2-3 cloves of garlic chopped
• 2 large russet baking potatoes/ yukon potatoes washed with skin on, sliced in half, and then in 1/4 inch slices
• 2 , 8 ounce can of chicken broth
• 1 cup water
• 1/2 tsp nutmeg ( optional)
• 2 cups milk
• salt to taste
• one big bunch of Kale ( approximately 2 cups chopped)

Preparation

1. In a large stockpot, add oil and heat till the oil is hot. Add the finely chopped onions and garlic  to the oil and fry till translucent.
2. Remove casing of the sausages and extract the sausage meat. Keep aside.
3. When the onions are done, add the thinly sliced potatoes and cook till the potatoes are slightly brown.
4. Add the sausage meat to the mixture  in the stockpot and allow the meat to brown.
5. When the meat has browned, add the chicken broth and water. Bring to boil.
6. When the mixture comes to a boil, reduce heat and let the soup simmer for 5- 10 mins till potatoes are cooked.
7. Add Kale to the soup along with the milk. Let it cook for 2-3 mins
8. Add nutmeg right before you switch off the heat.

Note: This is a very light and nutritious soup ( healthy version, but not compromised on taste), if you like it thicker, substitute one cup of milk for 1 cup of half and half .