Brown Italian sausage in a large pot and drain excess grease. Set aside.

Add olive oil, chopped onions, and minced garlic to the pot.

Sauté until onions are slightly browned.

Return the browned sausage to the pot.

Add flour and mix well to coat the sausage and vegetables.

Slowly stir in chicken broth and half 'n half, ensuring no lumps form.

Add cooled, baked potatoes (diced or sliced) and chopped kale to the soup.

Season with salt and pepper to taste.

Heat through until the kale is cooked and tender, stirring occasionally.

Do not boil. Simmer gently.

Serve hot.