In a large saucepan or Dutch oven, heat over medium heat and add the sliced sausage. Sauté for about 2-3 minutes until golden brown and fragrant.

Add the finely chopped onion and minced garlic, stirring for another 5 minutes until onions become translucent.

Stir in the smoked paprika, coating the sausage and onions. Add cubed potatoes and chicken bone broth; bring to a gentle boil and simmer for 15-20 minutes.

Once the potatoes are tender, lightly mash some cubes to thicken the soup. Adjust smoked paprika as desired.

Add chopped kale and heavy whipping cream, simmer for an additional 2-3 minutes until kale wilts.

Remove from heat, ladle soup into bowls, and serve with freshly cracked black pepper.