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Brown sausage, drain on paper towels. When cool, place sausage on clean paper towels, add paper towels on top and blot, blot, blot to remove as much excess grease as possible, otherwise soup will be yellow. Put chicken stock and bouillion cubes in large pot bring to a boil. Add chopped potatoes and continue cooking.
Saute chopped onion, celery and carrot in 4 T. butter until onion is transparent, do not brown. Remove from stove. Add sausage, onion mixture and red pepper flakes to cooking potatoes. Continue cooking until potatoes are doen. Add heavy cream and chopped Kale leaves last. Cook on low for about 5 minutes, or until Kale is wilted. May want to add a little more water if needed.
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