Easy Sausage Potato Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage. Cook, breaking up the sausage with a wooden spoon until crispy, about 10 minutes.
Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes.
Stir in the garlic, oregano, crushed red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper. Cook, stirring the garlic and spices around the pan for about 1 minute.
Add the bay leaf, thyme, and potatoes. Pour in the stock.
Increase the heat to medium-high and cook until the broth reaches a simmer, but before it begins to boil. Reduce the heat to medium-low, partially cover the pot with a lid, and simmer until the potatoes are fork tender, about 15 minutes. As the soup cooks, stir every once in a while. If the soup simmers more aggressively, turn down the heat a bit.
Uncover the soup and remove the bay leaf and thyme sprigs.
Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, and then taste the soup for seasoning. Adjust with more salt and pepper as needed.
Reduce the heat to low, cover with the lid, and cook until the kale is wilted and soft, about 5 minutes more.

Ingredient :

8 ounces (226g) bulk Italian sausage or links with the casings removed
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced, 1 tablespoon
1/4 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Salt and fresh ground black pepper
1 bay leaf
2 sprigs thyme
1 ½ pounds (680g) potatoes, cubed, 2 to 3 medium
5 cups (1182ml) chicken stock
1/4 cup (60ml) heavy cream or half-and-half, or more to taste
4 cups chopped kale leaves with ribs removed or use baby kale
1/2 cup (28g) shredded parmesan cheese, optional, 1 ounce
Pinch freshly grated nutmeg