Tuscan-Style Potato Soup

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2 heads garlic

2 1/2 tablespoons olive oil, divided

2 cups finely chopped onion, divided

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt, divided

2 1/4 pounds cubed peeled Yukon gold potato (about 6 cups)

4 cups fat-free, less-sodium chicken broth

1 cup half-and-half

4 ounces pecorino Romano cheese, divided

6 ounces hot Italian sausage, casings removed

1 ounce pancetta, finely chopped

1 cup chopped kale

1/4 cup fresh sage leaves

2 tablespoons pine nuts, toasted

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