Hey, y'all! If you're in the mood for something warm and comforting, my Sausage Kale Potato Soup is just what you need. It’s packed with hearty potatoes, savory sausage, and fresh kale, all simmered together in a smoky, flavorful broth. It’s the kind of soup that warms you up from the inside out, perfect for a cozy night in.
Sausage Kale Potato Soup
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Sausage Kale Potato Soup Ingredients
This recipe is super easy to make, and it all comes together in just one pot. You start by browning the sausage to get those delicious crispy bits, then add in the onions, garlic, and potatoes. The smoked paprika adds a nice depth of flavor, and the chicken broth pulls it all together into a rich, satisfying soup.
- 1 lb. hot sausage
- 1 medium yellow onion, finely chopped
- 4 medium potatoes, cubed
- 4 c. roughly chopped kale
- 5 cloves fresh garlic, minced
- 2 heaping tsp. smoked paprika
- 32 oz. chicken broth or stock
- ¼ c. heavy cream
- salt and pepper, to taste
How to Make Sausage Kale Potato Soup
The kale and heavy cream go in at the end to keep things fresh and creamy. The kale wilts down just enough to be tender, while the cream adds a touch of richness without making the soup too heavy. It's a great way to get some greens in while still indulging in a comforting bowl of soup.
- In a large saucepan, add the sausage and sauté over medium heat for 3-4 minutes. The sausage should release its own oil, but you can add a little butter if needed.
- Once the sausage is golden brown, add the chopped onion and minced garlic. Continue cooking for another 5 minutes until the onions are translucent and the garlic is fragrant.
- Stir in the smoked paprika, cubed potatoes, and chicken broth. Cover the saucepan with a lid and cook for 15-20 minutes, or until the potatoes are soft and cooked through. If the soup thickens too much, add more broth to reach your desired consistency.
- Add the chopped kale and heavy whipping cream to the saucepan. Lower the heat and let the soup simmer for 3-4 minutes, until the kale is wilted. Season with fresh ground black pepper and salt to taste.
- Serve the soup hot, with your favorite bread on the side. A crusty rustic bread pairs beautifully and makes for a great presentation!
Pro Tips For Making This Recipe
- The sausage is a key flavor component in this soup, so choose a high-quality, flavorful sausage. Hot sausage adds a nice kick, but you can use mild if you prefer less heat.
- Add the kale at the end of cooking to keep it from overcooking and becoming too soft. It should be wilted but still have a slight bite to it.
- This soup tastes even better the next day as the flavors have time to meld together. It’s a great make-ahead option for meal prep or busy weeknights.
Frequently Asked Questions
Absolutely! If you're not a fan of kale, you can substitute it with spinach, Swiss chard, or even collard greens. Just add them in at the end of cooking, similar to the kale.
If you prefer a thicker soup, let it simmer uncovered for a bit longer to reduce the liquid. Alternatively, you can mash some of the potatoes in the pot to naturally thicken the soup.
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat, adding a little extra broth if needed to adjust the consistency.
Other Soup Recipes You'll Love
Sausage Kale Potato Soup
Serve this soup with a slice of crusty bread, and you’ve got yourself a meal that’s both filling and delicious. Whether you’re making it for the family or just for yourself, it’s sure to become a favorite. Plus, it’s even better the next day, so don’t be afraid to make a big batch!
Sausage Kale Potato Soup
Ingredients
- 1 lb. hot sausage
- 1 medium yellow onion finely chopped
- 4 medium potatoes cubed
- 4 c. kale roughly chopped
- 5 cloves garlic minced
- 2 heaping tsp. smoked paprika
- 32 oz. chicken broth or stock
- ¼ c. heavy cream
- salt and pepper to taste
Instructions
- In a large saucepan, add the sausage and sauté over medium heat for 3-4 minutes. The sausage should release its own oil, but you can add a little butter if needed.
- Once the sausage is golden brown, add the chopped onion and minced garlic. Continue cooking for another 5 minutes until the onions are translucent and the garlic is fragrant.
- Stir in the smoked paprika, cubed potatoes, and chicken broth. Cover the saucepan with a lid and cook for 15-20 minutes, or until the potatoes are soft and cooked through. If the soup thickens too much, add more broth to reach your desired consistency.
- Add the chopped kale and heavy whipping cream to the saucepan. Lower the heat and let the soup simmer for 3-4 minutes, until the kale is wilted. Season with fresh ground black pepper and salt to taste.
- Serve the soup hot, with your favorite bread on the side. A crusty rustic bread pairs beautifully and makes for a great presentation!
Notes
- The sausage is a key flavor component in this soup, so choose a high-quality, flavorful sausage. Hot sausage adds a nice kick, but you can use mild if you prefer less heat.
- Add the kale at the end of cooking to keep it from overcooking and becoming too soft. It should be wilted but still have a slight bite to it.
- This soup tastes even better the next day as the flavors have time to meld together. It’s a great make-ahead option for meal prep or busy weeknights.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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