The only way this could be easier is if you convinced someone to make it for you.
3 medium cloves garlic, sliced 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices or store-bought low-sodium chicken stock or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices Heat butter in a large Dutch oven or saucepan over medium heat until melted.
Add onion and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down , the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage.
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