Sausage soup

This very filling soup left plenty of left overs, to make it a little heartier you could add more potatoes. 

Ingredients
2 pounds spicy pork sausage, crumbled (or half spicy/half sweet)
2 tablespoons vegetable oil
1-1/2 cups diced onion (one large onion)
2-1/2 teaspoons minced garlic
1/4 cup chicken bouillon powder
8 cups water
4 potatoes, cut into small pieces
1 cup heavy cream
2 teaspoons of oil from the cooked sausage
2 tablespoons of flour
4 cups sliced kale
    

Directions
Preheat the oven to 300 degrees F.
Line 2 baking sheets with foil and crumble the sausage onto them, then bake for 20-30 minutes, until done.
Heat oil in a skillet over medium heat and add onions.
While the onions are starting to cook, add the water, potatoes, and bouillon into a pot and set on to cook.
Cook onions until they are starting to get a bit translucent, then add the garlic and cook for a minute or so until the garlic fragrance is starting to get strong. Add a 2 teaspoons of oil from the sausage to the pan, and add 2 tablespoons of flour and mix well, cooking on low for about 4 minutes and add the cream, mixing well.
While the onion mixture is cooking, drain the sausage and add to the pot with the potatoes.
Once the cream mixture is slightly thickened, add to the potatoes along with the kale. 
Cook 3 minutes longer, or until the kale is your desired consistency and serve.
    

Sausage  $4.00
Onion       $0.20
Garlic       $0.20
Bouillon    $0.25
Potatoes  $0.50
Cream      $1.25
Kale          $0.99

                 $7.39