Begin by heating a large pot or dutch oven over medium heat. Add sausage to the pot and cook until the internal temperature reaches 165 degrees and the sausage has browned, roughly 15 minutes, then remove from the pot and set aside.

In the same pot, add onion, celery, kale, carrots, and Italian seasoning. Cook for 10-15 minutes over low heat, then add minced garlic and thyme, stirring to combine. Create a roux by adding in the flour and a ¼ cup of the chicken stock then stir to combine. Add the sausage back into the pot. Slowly pour the chicken stock into the pot and stir to combine with the roux to create a thicker base. Add in the bay leaves and bring the heat down to low/medium heat. Cover pot and cook for roughly 30 minutes.

After 30 minutes, add the potatoes and simmer for 15 more minutes until potatoes have softened. Next, add the cream and season generously with salt and pepper. Simmer for 15 more minutes, then serve and enjoy!