Sauté the sausage in a large pot over medium heat for 5-7 minutes until browned.
Add diced onions and minced garlic; cook until translucent, about 2-3 minutes.
Incorporate diced potatoes and chicken stock, bringing to a boil; then simmer for 10-15 minutes until fork-tender.
Stir in kale (or spinach) and heavy cream; let simmer for another 5-7 minutes.
Season to taste with salt, pepper, and additional spices as desired.
Serve hot with crusty bread.