In a large stock pot or Dutch oven over medium heat, cook the sausage, about 8-10 minutes. Use a wooden spoon to break it apart. Once the sausage is cooked, remove the sausage to a plate and drain the grease.

Note: If you can't find bulk sausage, you can use links, but be sure to remove the meat from the casing before cooking it.

Add the onions to the pot and season with salt. Cook until the onions are translucent, about 5-8 minutes. Be careful to not let the onions turn brown.

Add the garlic and saute about 2 minutes, stirring often to prevent the garlic from burning.

Next, add the white wine and deglaze the bottom, using the wooden spoon to scrape up the bits stuck to the bottom.

Return the sausage.

Add the chicken stock, milk, and potatoes. Increase the heat to high and bring it to a boil, then reduce to simmer. Allow the soup to simmer for 20-30 minutes.

Add the kale about 10 minutes into the simmering in the previous step.

Stir in the half and half. Remove from heat and serve immediately.

Garnish with fresh cracked black pepper or crushed red pepper flakes.