Melt your butter over medium heat in a large pot and add your sausage. Break your sausage using a wooden spatula and cook it for 5-7 minutes. Once cooked, remove the sausage from the pot and set it aside.
In the now empty pot, add in your onions and them cook until they become a little translucent (3-4 minutes). Add your cauliflower, crushed garlic and chicken broth. Bring into a boil and cover. Let it cook for 20 minutes on medium heat or until completely cooked through.
Using a heat proof immersion blender, blend your soup until it becomes completely smooth. If you are to do this in a regular blender, make sure you let your soup completely cook down before transferring to blender.
Put your blended mixture back into your pot and add your heavy cream, cooked sausage, frozen kale, salt and smoked paprika. Cook on medium heat for another 7-8 minutes (unless you had to cool your soup down completely, in which case it may take up to 20 minutes to warm back up).
Your soup is ready now. Taste and see if it needs salt and pepper, if not... You can serve it with your choice of garnish. My favourite is with a drizzle of cream and freshly ground black pepper.
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