Heat a 6 quart stock pot on medium heat. Add oil. When oil is shimmery, add in Italian sausage. Cook on medium heat for 5-8 minutes, breaking up sausage into small pieces. When sausage is brown, remove from pot and set aside.
Add diced carrot, celery, and onion into the pot. Saute for 3-5 minutes. Then add chicken stock, bay leaves, and red pepper flake. Bring to a boil with high heat, then reduce fire to low and simmer for 45 minutes.
Once diced vegetables are softened, add in kale and potatoes. Allow to cook for 15-20 minutes until potatoes are tender.
Then add in heavy cream. Add garlic salt, and seasoned salt to taste. Add additional salt and pepper to taste.
