Amounts can vary, at your discretion:
Do a quick sauté of onion, garlic and ground sausage (I used chorizo today for a little heat).
Throw in potatoes and lots of seasoning (thyme, salt, a little crushed red pepper) and 1.5 qts of chicken stock.
Hit “Soup” for 25 minutes, then turn off heat and quick release in order to open the lid to add more ingredients.
Add chopped kale and a generous splash of half and half (or coconut/almond milk, if dairy-free), continue to heat on “Saute” if needed, or just with residual heat until kale is slightly wilted and cream is warmed through.
Serve topped with a little Parmesan. It tastes great next day, too.