Easy Sausage Potato Soup
- PREP 10min
- COOK 40min
- TOTAL 50min
You will love this easy sausage and potato soup recipe. It is comforting and incredibly delicious. For the best texture, use Yukon Gold potatoes. They have thin skins, so you don’t need to peel them. The red pepper flakes are optional and add a bit of spice to the soup. If you use hot Italian sausage (spicy), you may not need them.
You Will Need
8 ounces bulk Italian sausage or links with the casings removed (226g)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced, 1 tablespoon
¼ teaspoon dried oregano
¼ to ½ teaspoon crushed red pepper flakes, optional
Salt and fresh ground black pepper
1 bay leaf
2 sprigs thyme
1 ½ pounds Yukon Gold potatoes, cubed, 2 to 3 medium (680g)
5 cups chicken stock (1182ml)
¼ cup heavy cream or half-and-half, or more to taste (60ml)
4 cups chopped kale leaves with ribs removed or use baby kale
½ cup shredded parmesan cheese, optional, 1 ounce (28g)
Pinch freshly grated nutmeg
Directions
1Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and slightly crispy, about 8 to 10 minutes.
2Cook the onions: Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes.
3Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Cook, stirring often, for about 1 minute until fragrant.
4Add potatoes and stock: Add the bay leaf, thyme, and potatoes. Pour in the stock, then increase the heat to medium-high and bring the soup just to a simmer (avoid a full boil). Reduce the heat to medium-low, partially cover, and simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.
5Add cream, kale, and cheese: Uncover the pot and remove the bay leaf and thyme sprigs. Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, then taste and adjust with more salt and pepper as needed. Reduce the heat to low, cover, and cook until the kale is tender and wilted, about 5 minutes more.
Adam and Joanne's Tips
- Storing: Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop. Potatoes may soften slightly after freezing. The cream may separate when reheating, so do it over low heat or leave it out when freezing and add fresh after it has reheated.
- Thick and creamy soup: For a creamier and thicker broth, grab a potato masher and mash some of the potatoes in the pot just before adding the kale.
- Kale: The kale softens in the broth over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more.
- Lighter soup: For a lightened-up version, use chicken or turkey sausage and substitute the cream for additional stock.
- The nutrition facts provided below are estimates.