Espresso and Lime

0 Brown 16oz of Italian sausage in a large pot or Dutch oven over medium heat
1 Transfer browned Italian sausage into a bowl and set aside
2 Add 4 tablespoons of butter and 1 diced yellow onion into the pot and cook for 5-7 minutes
3 Add 4 cloves of minced garlic, 1 tablespoon of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of salt and 1 teaspoon of black pepper into the pot and cook for 60 seconds, stirring constantly
4 Add 1 cup of chicken stock into the pot and use a wooden spoon to scrape up any brown bits on the bottom or sides of the pot
5 Add the remaining 5 cups of chicken stock and 1 cup of water and bring the soup to a boil
6 Add the cubed potatoes into the soup and cook until tender (about 10 minutes)
7 Once the potatoes are tender, add 2 cups of heavy cream, the browned Italian sausage and chopped kale into the soup and stir to combine
9 Simmer for about 10 minutes
8 Serve hot and garnish with finely shredded parmesan