In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent (about 3–5 minutes).

Toss in the diced potatoes followed by the chicken broth. Bring mixture to a gentle boil and let it simmer for about 10–15 minutes, or until the potatoes are tender.

Lower the heat and stir in the heavy cream and grated Parmesan cheese until the cheese melts and blends beautifully.

Add the chopped kale and Italian seasoning to the pot. Let the soup simmer for another 5–7 minutes, until the kale wilts and softens.

Season with salt and pepper to taste. If desired, add red pepper flakes for a kick.

Ladle the soup into bowls, top with an extra sprinkle of Parmesan, and serve.