Creamy Sausage Potato Soup with Kale
Warm up with this cozy and comforting creamy sausage potato soup with kale! This hearty one-pot soup combines savory sausage, tender potatoes, white beans, and fresh kale in a rich, creamy broth, perfect for chilly days. Easy to make on the stovetop, this soup is packed with flavor and sure to become a family favorite.
Ingredients
- 1 pound bulk mild Italian sausage
- 1 onion 1½ cups chopped
- 4 to 5 small Yukon gold potatoes 1½ pounds or 4 cups quartered and sliced
- 3 cloves garlic minced
- 3 to 4 leaves kale 1 cup roughly chopped
- 2 cans white beans drained and rinsed
- 4 cups chicken stock
- ½ cup heavy cream
- 1 tablespoon fresh herbs such as thyme, sage, rosemary, oregano, and parsley
- Salt and pepper to taste
Instructions
- Prep the Vegetables
- Chop the onion, mince the garlic, and roughly chop the kale leaves after pulling them from the stems. Slice the potatoes thinly so they cook quicker.
- Cook the Sausage
- In a large soup pot, brown the sausage over medium heat, breaking it up with a wooden spoon, for about 5 minutes.
- Sauté the Vegetables
- When the sausage is nearly done (it’s okay if it’s a little pink), move it to one side of the pot. Add the onions and potatoes to the other side, sautéing in the rendered fat from the sausage. Season the potatoes with salt and pepper. Let them cook for about 10 minutes, stirring occasionally but allowing them to caramelize on each side.
- Combine and Simmer
- Once the sausage is fully cooked and browned, stir in the kale and garlic. Add the white beans and chicken stock. Bring the mixture to a simmer and cook for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking, adjusting the heat to maintain a gentle simmer.
- Add Cream and Herbs
- Once the potatoes are done, add the heavy cream and fresh herbs. Let it simmer for another few minutes to combine the flavors.
- Serve
- Serve the soup hot with a sprinkle of Parmesan cheese and a side of crusty bread for a perfect meal.