Creamy Sausage Potato Soup with Kale

A bowl of Sausage Potato Soup with bread.

5 from 1 vote

Creamy Sausage Potato Soup with Kale

Cozy up to a bowl of Creamy Sausage Potato Soup with Kale! This easy one-pot soup comes together on the stovetop with hearty potatoes, white beans, garlic, herbs and a touch of cream!

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 601kcal

Author: Meryl Downing

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 and mince the garlic. Pull the kale leaves from the stems and roughly chop them. Cut the potatoes in quarters or a grid lengthwise. Then, instead of chopping into cubes, slice them thinly so they cook up quicker.
In a large soup pot over medium heat, begin to brown the sausage, breaking it up with a wooden spoon, about 5 minutes.
When the sausage is almost done, a little pink is ok, move it to one side and add the onions and potatoes to saute on the other side in the rendered fat from the sausage. Season the potatoes with a pinch of salt and pepper. Stir each side occasionally, but not too often so each can caramelize in the hot pot. A little mixing is fine but try to keep them separate, about 10 more minutes.
When the sausage is fully cooked through and browned a bit, add the kale and garlic and stir everything together.
Add the white beans and chicken stock and simmer about 20 to 25 minutes until the potatoes are tender. You can adjust the heat down to keep it at a gently bubble, stir occasionally. Taste a potato to see if it's done!
Add the cream and herbs, simmer a few more minutes and it's ready to eat!
Serve with Parmesan cheese and crusty bread.

Notes

Potatoes - Yukon gold potatoes have tender skin that doesn't need to be peeled. You can use 1.5 pounds of any kind of potato for this soup, wash well, you can peel if you like.
Adjusting Thickness - If your soup becomes too thick, you can always add a bit of water or broth. The soup will not be "thick and creamy" since there is no thickener, but rather broth-y with cream.
Salt - Add a pinch of salt and pepper when adding the potatoes. Depending on how salty the sausage is, you may not need any more. Taste the finished soup and season more if you like. Salt and pepper are not included in the nutrition info.

Nutrition