Zuppa Toscana Sausage and Potato Soup

1 lb. Italian pork sausage, ground
1 1/2 tsp. crushed red pepper flakes
1 large onion, chopped
2 tsp. garlic puree or 2 cloves, minced
10 cups water
5 cubes chicken bouillon (or 5 T. chicken base)
1 cup heavy cream
1 lb. russet potatoes, about 3 large, sliced into thin rounds
1/4 bunch kale, chopped coarsely into bite sized pieces
Salt and pepper to taste
Parmesan cheese, garnish (optional)

In a large stock pot, saute the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and saute until tender. DRAIN the sausage really well. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinkly sliced potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.