Tuscan Potato & Kale Soup (similar to Zuppa Toscana at Olive Garden)

1 T EVOO
1/2 yellow onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 lbs baby potatoes, cut in half and sliced 8 cups water
8 chicken bouillon cubes
1/2 lb hot Italian sausage
1 cup organic milk
2 t corn starch (mixed with 1 T cold water)
Salt and pepper to taste
1 head kale, chopped (3-4 cups)
In large sauce pan, heat oil and cook onions and garlic until translucent. Add potatoes, water, and bouillon. Boil until potatoes are tender. While potatoes are boiling, cook sausage in separate pan. Drain fat and set aside. To stock pot, add milk and cornstarch mixture. Season well with salt and pepper to taste. Add cooked sausage and kale and heat through. Enjoy!