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–+ servings
Sausage Potato Soup

Cozy Up with Homemade Sausage Potato Soup Tonight

Enjoy a delightful bowl of Sausage Potato Soup, combining savory sausage, tender potatoes, and vibrant kale for a comforting meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 8 oz Bulk Italian Sausage Adds savory flavor and protein; substitute with turkey sausage for a leaner option.
  • 1 tbsp Olive Oil Used for sautéing the sausage and onions, enhancing flavor; can replace with canola oil.
  • 1 medium Onion Chopped; provides base sweetness and aroma; substitute with shallots for a milder flavor.
  • 3 cloves Garlic Minced; adds pungency and depth; optional to increase for a stronger garlic flavor.
  • 1/4 tsp Dried Oregano Provides herbal notes; substitute with Italian seasoning.
  • 1/4 to 1/2 tsp Crushed Red Pepper Flakes Optional; adds heat; adjust based on preference for spice.
  • Salt and Fresh Ground Black Pepper For seasoning; adjust to taste.
  • 1 Bay Leaf Enhances depth; remove before serving.
  • 2 Thyme Sprigs Complement the flavors; fresh thyme preferred; dried can be used (1/2 tsp).
  • 1½ lbs Potatoes Cubed; use Yukon Gold for creaminess; substitute with russet if needed.
  • 5 cups Chicken Stock Base for soup; can use vegetable broth for a vegetarian version.
For the Creamy Finish
  • 1/4 cup Heavy Cream or Half-and-Half Adds creaminess and richness; substitute with coconut milk for dairy-free.
  • 4 cups Chopped Kale Ribs removed; adds nutrition and color; substitute with spinach if necessary.
  • 1/2 cup Parmesan Cheese Optional; finishing touch for flavor; omit for dairy-free.
  • pinch Freshly Grated Nutmeg Enhances flavor complexity; optional.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Step 1: Sauté the Sausage - Heat a large pot over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add 8 ounces of bulk Italian sausage, breaking it apart with a wooden spoon. Cook for about 10 minutes until browned and crispy.
  2. Step 2: Cook the Aromatics - Stir in 1 chopped medium onion and sauté for 5-6 minutes until soft and translucent. Add 3 minced garlic cloves, 1/4 teaspoon dried oregano, and 1/4 to 1/2 teaspoon crushed red pepper flakes. Stir together for about 1 minute.
  3. Step 3: Add the Vegetables and Stock - Introduce 1 bay leaf and 2 thyme sprigs, mixing with the sausage and aromatics. Add 1½ pounds cubed potatoes and pour in 5 cups of chicken stock. Bring to a gentle simmer.
  4. Step 4: Simmer Until Tender - Reduce heat and partially cover. Cook for about 15 minutes, or until the potatoes are fork-tender.
  5. Step 5: Remove Herbs and Cream It Up - Remove bay leaf and thyme sprigs. Stir in 1/4 cup heavy cream. Let it blend smoothly into the soup.
  6. Step 6: Add the Kale and Season - Fold in 4 cups chopped kale. Season with a pinch of freshly grated nutmeg, with salt and pepper to taste. Cook on low heat for about 5 minutes until kale wilts.
  7. Step 7: Serve and Enjoy - Ladle into bowls, optionally garnishing with Parmesan cheese. Enjoy the warm, comforting flavors!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For best results, use Yukon Gold potatoes for creaminess and stir occasionally during cooking to prevent sticking.

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