In a stockpot, over medium high heat, add peppercorn flakes, potatoes and chicken stock, bring stock to a boil.
Reduce stockpot heat to low and simmer. Meanwhile, in a saute pan, over medium heat, add olive oil. Once the oil is hot enough add the onion, Italian sausage and garlic. Cook until meat is fully cooked, then transfer everything into the stockpot.
Add the kale, heavy cream and pepper to stockpot and continue simmering for another 10 minutes.