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1
Start by bringing a pot to medium heat.
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2
If your pot that you use for soup isn't suitable for frying as well, use another and transfer all ingredients later to your soup pot.
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3
Add the oil and Italian sausage.
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4
Cook for a few minutes and allow to brown.
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5
Do not over stir.
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6
If you find the oil to be smoking, your heat is too high.
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7
The oil should not smoke, but steam should of course come off the pan.
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8
While you wait the few minutes for the sausage to brown, use this time to halve the onions, peel, and slice to make onion ring halves.
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9
I like texture, but if you prefer, you can dice them smaller.
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10
Add them to the sausage.
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11
Dice the garlic and THINLY dice the habanero.
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12
Make sure to wash hands thoroughly afterward and don't scratch your eyes or other sensitive areas.
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13
Regret will follow.
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14
Add these to the mixture.
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15
Add your herbes de provence.
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16
If you don't have that, don't worry.
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17
Liberally (about 1-2tsp of each) add some rosemary, sage,salt, pepper, oregano, basil and savory.
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18
Add a little more if you're using unseasoned sausage.
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19
Fresh herbs are fine to be substituted, and are probably better.
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20
Occasionally stirring the mixture as it cooks, take your two potatoes, halve them, and make thin potato chip-like slices of them.
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21
After everything is cooked (from the moment you added the oil about 10-15 minutes should have passed), now add your broth and the potatoes.
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22
Bring it to a boil and continue to boil until the potatoes are soft.
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23
Once the potatoes are soft, dice the kale to bite sized pieces and add to the mixture along with the milk.
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24
stir well.
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25
Heat the mixture through, stirring occasionally.
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26
Just before it boils, it is ready.
