Espresso and Lime

1 Place the sliced smoked andouille sausage into a large pot or dutch oven and place over medium high heat
2 Cook until the sausage is browned, transfer the sausage onto a plate and set it aside for now
3 Reduce the heat to medium and add 1 chopped yellow onion into the pot
4 Cook for 5 minutes, stirring occasionally
5 Add 4 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in with the softened onions and stir to combine
6 Add 6 cups of chicken stock and bring the soup to a simmer
7 Once the soup is simmering, add 4 cubed yukon gold potatoes and cook covered for 15 minutes or until the potatoes are fork tender
8 Reduce the heat to medium low
9 Add the browned sausage, 6 ounces of chopped kale, 1/4 cup of heavy cream and 1/4 cup of finely shredded parmesan
10 Cook uncovered for 2-3 minutes
11 Serve garnished with additional shredded parmesan and crusty bread