line & lee sausage kale soup

recipe note: moderate
serves: 6, 45ish mins to prepare
a recipe from: my dad

2 TBS olive oil
4 good quality mild Italian sausage links - have the butcher uncase it for you
1 yellow onion - chopped
4 lg. carrots - peeled and chopped
2 cloves of garlic - minced
2-32 oz containers of good chicken stock
2 russet potatoes - peeled and diced
4 ears of corn - kernels cut from stalk (or a bag of frozen if making in the off-season)
1 bunch kale - chopped, ribs removed
kosher salt and fresh ground pepper
crushed red pepper flakes (optional)
parmesan cheese for serving

in a large soup pot or dutch oven, heat the olive oil over medium/high heat. after one to two minutes, add the sausage and use two forks to break up the meat while cooking. cook for about 5 minutes or until the meat is (mostly) cooked through. add the onion and carrots and cook for another 5 minutes. then add the garlic and cook for one minute--stirring. add the chicken stock and bring soup to a simmer (skim fat from the top with a spoon if necessary). add the potatoes and cook for 20 minutes. add the corn and kale and cook for another 5 to 8 minutes. season the soup with salt and pepper to your liking. serve with parmesan cheese and crushed red pepper flakes for everyone to help themselves. we always have a good crusty baguette and room temperature butter on the table to accompany the soup.