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Creamy Sausage Potato Soup with Kale: Easy One-Pot Recipe

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This creamy sausage potato soup with kale is a comforting one-pot meal that comes together in about 45 minutes. It’s perfect for busy weeknights and is a crowd-pleaser, even for kale skeptics.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1.5 lbs potatoes (Yukon Gold or Russet, about 3 medium, chopped into ½-inch cubes)
  • 4 cups kale (chopped, stems removed)
  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and black pepper (to taste)
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, chop the potatoes into ½-inch cubes (no need to peel if you like the texture), and remove the kale leaves from the tough stems. Chop the kale into bite-sized pieces.
  2. Brown the sausage. Place your Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with your wooden spoon, until it’s nicely browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate and set it aside. Leave about 1 tablespoon of the rendered fat in the pot.
  3. Sauté the aromatics. Reduce the heat to medium. Add the 2 tablespoons of butter to the pot. Once it melts, add the diced onion and cook for 4-5 minutes until it’s soft and translucent. Add the minced garlic and the red pepper flakes (if using) and cook for another minute until fragrant. Stir constantly so the garlic doesn’t burn.
  4. Add the potatoes and broth. Pour in the 4 cups of chicken broth, scraping up any browned bits from the bottom of the pot with your wooden spoon. Add the chopped potatoes and the fresh thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
  5. Mash some of the potatoes. Once the potatoes are tender, use your potato masher to gently mash about a third of them right in the pot. This thickens the broth naturally.
  6. Add the kale and sausage. Stir in the chopped kale and the cooked sausage. Cook for 3-4 minutes, stirring occasionally, until the kale has wilted and turned a vibrant dark green.
  7. Finish with the cream. Reduce the heat to low. Slowly pour in the 1 cup of heavy cream, stirring gently to combine. Let the soup warm through for 2-3 minutes. Do not let it boil after adding the cream. Taste and adjust the seasoning with salt and black pepper.
  8. Serve immediately. Ladle the soup into bowls and enjoy it while it’s hot.

Notes

The soup will thicken as it sits. If reheating leftovers, add a splash of broth or milk to thin it back to desired consistency. For a dairy-free version, substitute butter with olive oil and heavy cream with full-fat coconut milk. To make it spicier, use hot Italian sausage and extra red pepper flakes.

Nutrition

Keywords: creamy sausage potato soup, kale soup, one-pot soup, easy weeknight dinner, comfort food

Find it online: https://bakebeam.com/creamy-sausage-potato-soup-with-kale-easy-one-pot-recipe/