Bring a 5 or 6 quart dutch oven or soup pot up to heat over medium. Drizzle in 2-3 tbsp. EVOO and add in the ground turkey. Break up into small pieces and cook until browned, about 8-10 minutes, stirring often.
Season with salt and pepper then add in 1-2 tbsp. more of oil along with the carrots, celery, garlic, rosemary and bay leaf. Stir together and sauté for 2-3 minutes or until the garlic is fragrant.
Add in the stock, stir and scrap up any brown bits that may have formed on the bottom on the pot. Season again with salt and pepper. Add in the potatoes, bring to a simmer then reduce to low, cover and cook for 10 minutes. Remove the lid, turn the heat to medium low and add in the kale, working in batches if needed. Stir and simmer for another 8-10 minutes, uncovered, or until the potatoes and kale are tender.
Taste for seasoning, adding more salt or pepper as needed then pour in the cream. Stir together and simmer for a few more minutes.
To serve ladle into a shallow bowl and sprinkle with more pepper.
Recipe Courtesy of Megan Mitchell