Heat olive oil over medium heat in a large pot.
Add the chopped onion and sauté until translucent, about 5 minutes.
Next, stir in the minced garlic and cook for an additional minute.
Crumble the sausage into the pot, cooking until browned.
Add diced potatoes and stir well before pouring in the chicken broth.
Bring the mixture to a boil, then reduce to a simmer and cover.
Simmer for about 15-20 minutes, or until potatoes are tender.
Stir in the heavy cream and chopped kale or spinach, cooking for an additional 5 minutes.
Season to taste with salt and pepper before serving.
