4 lg. baking potatoes (about 2 lbs.)
5 (13 3/4 oz.) cans chicken broth (about 8 c.)
1 lb. sweet or hot Italian sausage
1 lb. fresh greens, shredded (spinach, kale, chard)
2 tsp. salt
1/8 tsp. pepper
1/2 c. heavy cream

Pare potatoes, cut into 1/2 inch cubes, wash and drain. Combine potatoes and broth in a large kettle. Cook until potatoes are tender, about 20 minutes.

While potatoes are simmering, peel casings from sausages and cut into 1/4 inch slices. Cook in skillet and drain.

Add greens to potatoes and broth; boil. Cook until greens are wilted, about 5 minutes. Stir in salt, pepper, cream and sausages. Serve.

My kids love it and there are usually greens in my garden.