Preheat a cast iron dutch oven or heavy bottom pot over medium heat. Crumble the Impossible Meat Italian Sausage (or substitute) and add water to sautéeuntil brown. Transfer sausage to a bowl and keep warm.
In the same pot, add the onion and red chili flakes to the sausage drippings and cook until soft and translucent. Add more water if needed to prevent from sticking. Stir in the garlic, cook until you can smell its fragrance then pour in the white wine
Use a flat wooden spoon to stir in the garlic and scrape any brown bits from the pot until the wine has evaporated. Add in the thyme and stir.
Add in potatoes, vegetable stock and pinch of salt. Bring to a simmer. Cook for 7-10 minutes until potatoes have softened, but still hold their shape.
Right before the potatoes are down, add in the kale and simmer 3-4 minutes until the kale has wilted. Add the sausage back into the pot.
To Make The Cream Sauce
Add the butter and simmer on low heat in a pan. Add the flour and stir slowly and consistently with the melted butter.
Slowly add in the milk, while stirring to prevent caking. Add in the bouillon cube (or substitue salt)nd stir for a 2-3 minutes.
Once done, add cream sauce to the pot of soup. Stir and enjoy.
Instant Pot Method
Set your Instant Pot to the sauté method and saute the sausage. Once done, remove the sausage from the pot and set aside.
Add the chopped onion and red chili flakes and continue cooking until the onion is translucent. Pour in the while wine and scraping the sausage bits from the sides of the pot, stirring until the wine has evaporated.
Stir in the garlic and thyme.
Add the potatoes and vegetable stock.
Select the Manual setting on the Instant Pot and cook on High for 4 minutes. Once the soup is done at 4 minutes, release the pressure according to your Instant Pot's manufacturer's instructions (usually this is the button on top of the Instant Pot).
Meanwhile, prepare the cream sauce and add it to the soup along with the sausage and the kale. Cook for 1-2 minutes or until the kale has wilted.