Kick-butt kale soup

Kale is the best argument I know for having a winter garden. After the first freeze, fall-planted kale is sweet and tender enough for eating raw in salads and on sandwiches. And having heaps of it for soup is a nutrient-packed luxury. Above are the have-on-hand ingredients for last night's dinner, the most plentiful of which was the kale—with a few beet greens thrown in.  It was also the first use for summer's dried tomatoes, which are absolutely sinful when steeped in a rich broth. Also available as a drib and a drab from the freezer: a handful each of caramelized onions and shredded zucchini, plus a couple of links of Italian sausage and a little bulk Italian sausage, probably a pound in all.
Kick-butt Kale Soup
Italian sausage, links or bulk, about 1 pound
32 ounces vegetable or chicken broth
1 cup whipping cream or half and half

4-5 cloves garlic, minced
4-5 fresh jalapenos, seeded and chopped
(pepper flakes can be substituted)
2 medium (or 4 small) potatoes, cubed
(I prefer using cauliflower but
didn't have it.)
1/2 cup dried tomatoes, roughly chopped
 one large bunch of kale, torn from stems
1 chipotle cube (a staple in my kitchen but probably nowhere else.)
Makes 4 large servings, and is easily doubled.
Other things that could be added: canned, drained, and rinsed great northern-type beans; zuchinni slices, fresh or dried; sliced carrots; spinach instead of, or in addition to, kale.
Directions: Slice the links, if using, and saute in a large skillet or soup pot. If using bulk sausage, cook and break into pieces. Drain fat, if necessary. Add the cubed potatoes (or cauliflower) and the broth. Cover and simmer for 10 minutes or til the potatoes are tender/firm. Add the garlic, jalapenos, tomatoes, and kale and cook, covered, another 10 minutes or so. The kale should be tender but not mushy. Add the cream and heat through. I add a few dollops of sour cream and mix it in before serving, but fat-freak types can serve it on the side. Yum!