Instructions

1. In large saucepan over medium heat, add oil and onions.
2. Crumble in sausages; continue to cook until browned with pink all gone. Cook until softened.
3. Add potatoes, broth, kale, and nutmeg; bring to a boil.
4. Cover and reduce heat to simmer for one hour. For a creamier texture, a portion of the soup can be pureed in a blender.