-Chop up 1 leek and 2 cloves of garlic.

-Scrub up 1.5 pounds of potatoes and peel of any bad spots.

-Cut 1 bunch of kale into thin strips.

-Chop 4 stalks of celery into small dice.

-Slice 4 chicken sausages into ½ inch half moons.

-In a large pot (6 to 8 quarts), heat 1 TBS butter and 1 TBS olive oil over medium high heat.

-Add the chopped celery and leek and cook until soft, stirring, 5 minutes.

-Add the garlic and 1/8 tsp red-pepper flakes; cook until fragrant, 1 minute.

-Add potatoes and a quart of chicken broth (4 cups); bring to a boil.

-Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

-In a blender, puree half the soup.

-Return to pot; add kale and sausage.

-Simmer until kale is wilted, 10 to 15 minutes.