Brown sausage in a soup pot, breaking it into small pieces.

When the sausage is almost done, add minced garlic and drain any excess fat.

Add chicken stock to the pot and bring to a simmer.

Add sliced potatoes and chopped kale to the simmering stock.

If additional liquid is needed, add water or more stock to reach desired consistency.

Season the soup to taste with salt, pepper, and any other desired seasonings.

Cook until the potatoes are tender.

Stir in low-fat milk and heat through.

Serve hot.