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Heat butter in large Dutch oven or soup pot over medium heat until melted. Add onion and garlic, season with sea salt and pepper, and cook 5 minutes, stirring frequently until softened but not browned. Add olive oil as necessary to keep mixture loose and moist.
Add potatoes and stock and bring to simmer, stirring occasionally. Add kale and continue to cook 25 to 30 minutes until potato slices start to break down, greens soften, and soup thickens to creamy consistency. Stir in sausage. Season soup with sea salt and pepper; and serve garnished with chives, if desired.