Whole30 Sausage, Potato and Kale Soup

0 Preheat a large stock pot or Dutch oven over medium heat. Using a paring knife, make a shallow incision along the length of the sausage. Peel back the casings and discard them. 
1 Add the olive oil to the pot and heat until shimmering. Add the sausage and break it apart into 1" pieces with a wooden spoon. Cook, stirring occasionally, until browned all over, around 8 minutes. Reserve the fat in the pan, transfer the sausage to a bowl and set aside.
2 Add the celery, carrots and leeks and season with a pinch of salt. Cook, stirring, until the vegetables are soft and translucent, 10-12 minutes. Add the garlic and cook, stirring, 60 seconds. Add the paprika and chile flakes, if using, and cook, stirring, 60 seconds.
3 Add the stock, potatoes, browned sausage, bay leaves and thyme and stir to combine. Bring the soup to a simmer, cover with a lid, reduce the heat to medium and cook until the potatoes are fork-tender, 12 to 14 minutes.
4 Add the kale and cook 3-4 minutes or until wilted to desired texture. Taste the soup for seasoning and adjust with salt and pepper as desired. If the soup is too salty or thick, add ½ cup of water at a time until you reach your desired consistency and taste.
5 Add the parsley and stir to combine. Ladle the soup into individual serving bowls and enjoy!