Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        GROUND SAUSAGE
   8      ounces        CHICKEN BASE
   1      tablespoon    CRUSHED RED PEPPER
   2 1/2  gallons       HOT water
  10      pounds        PRECOOKED,DICED 8 OZ POTATOES, 1/4" SLICED
   2      pounds        YELLOW ONIONS, 1/8" CHOP
   1      pound         KALE, FRESH 3/4" CUT
   2      ounces        GARLIC PUREE
  32      ounces        HEAVY CREAM 

Preparation:

PREHEAT POT TO MED-HIGH HEAT. ADD SAUSAGE, RED PEPPER. COOK UNTIL INTERNAL TEMP REACHES 165 F, APPROX 10 MIN. BREAK UP LARGE PIECES REMOVE FROM POT DRAIN WELL. PLACE BACON and ONION IN POT.COOK UNTIL ONIONS ARE TRANSPARENT APPROX 15 MIN.ADD GARLIC PUREE.SAUTE 1 MIN. ADD WATER and CHICKEN BASE.STIR W/ WIRE WHIP UNTIL CHICKEN BASE IS DISSOLVED. BRIN TO A BOIL. ADD POTATOES COOK UNTIL TENDER, APPROX.15 MIN. REDUCE HEAT TO MED. BREAK UP POTATO W/ MASHER ADD KALE,SAUSAGE,AND CREAM. SIMMER 5 MIN.