This hearty soup is full of potatoes, leek, sausage, chicken and kale.
Peel and dice the potatoes into bite-sized pieces.
Set potatoes aside.
Dice the onion and set aside with the potatoes.
Prepare the sausage for removal of the casings by slicing each link lengthwise.
Pull the casing off of the sausage. Set the sausage aside.
If using kale, remove the tough stems and just use the leaves then chop into smaller pieces. (You can use the stems, but they would need to cook much longer to be edible.)
Clean the leek. Remove and discard the long leaves and root (or freeze for future stock). Slice the remaining leek into long, thin strips or rings. Rinse thoroughly to remove any residual dirt. Dry on a clean towel or paper towels and pat dry. Set aside.
Prepare a skillet over medium high heat to melt 4 tbsp butter with 2 tbsp olive oil.
Add the potatoes to the skillet then stir until thoroughly coated.
Add the onions, salt and pepper to the potatoes Stir and reduce heat to medium low.
Stir the potatoes occasionally until they are browned and tender.
In another skillet, over medium heat, add 2 tbsp of butter and a drizzle of olive oil. Add the leek and garlic then saute until the leek is tender. (5-10 minutes) Then set aside.
Over medium high heat, crumble the sausage into bite-sized pieces.
Stirring frequently, cook the sausage until thoroughly cooked through then drain and set aside.
If using kale, reserve a couple teaspoons of the sausage fat and olive oil to saute the kale. This adds a little extra flavor to the kale. Saute kale until tender.
In a 5 quart pot, make a roux by melting 4 tbsp butter and constantly whisking in a little flour at a time until you've added all of the 1/2 cup. Roux will be very thick.
Gradually add the milk, whisking constantly. Gradually add the stock. Continue to whisk constantly.
Finally, add the cooked potatoes, sausage, leek, kale, and chicken. Simmer until all ingredients are warm and broth has thickened.