Creamy Kale, Potato and Sausage Soup

When I married Jeremy, I found that this man can (and will) rate every bowl of soup on a secret five-star system. Enter the Kale Potato and Sausage Soup.

Course Main Course

Cuisine American

Keyword Kale, Potato and Sausage Soup

Prep Time 15

Cook Time 30

Servings servings

Calories 462kcal

Author Dana DeVolk

Ingredients

1 lb Italian sausage casing removed or ground meat (however with this will need more extra seasoning like salt, pepper or all purpose seasoning)
6 cups chicken or vegetable broth
4 Golden potatoes diced thick, when cut it came out about 2 ½ cups
½ teaspoon salt or to taste
Black pepper to taste
4 cups kale chopped roughly
1 cup half and half
¾ cup carrot diced into circles or half moons, not too thick
½ cup celery medium diced
2 tablespoons all purpose flour
¾ cup brown onion diced
1 tablespoon butter I used unsalted

Instructions

Heat a Dutch oven or 4-quart pot over medium-high heat.
Add the Italian sausage and cook, breaking it into pieces, until browned and fully cooked. Drain the drippings, reserving 1 tablespoon.
1 lb Italian sausage
Return the pot to the heat and add the butter, reserved drippings, carrots, celery, and onion. Season with salt and black pepper. Cook for 5–7 minutes until the vegetables are softened.
¾ cup carrot, ½ cup celery, ¾ cup brown onion, 1 tablespoon butter
Sprinkle the flour over the veggies and stir to coat evenly.
2 tablespoons all purpose flour
Gradually pour in the broth, stirring continuously to avoid lumps. Slowly add the half-and-half, then stir in the potatoes. Bring the soup to a boil, reduce the heat, and let it simmer for 20–25 minutes, or until the potatoes are fork-tender.
6 cups chicken or vegetable broth, 4 Golden potatoes, 1 cup half and half
Season with additional salt and pepper as needed. Add the sausage back to the pot, along with the kale. Stir and simmer on low heat until the kale is tender.
½ teaspoon salt or to taste, Black pepper to taste, 4 cups kale

Notes

Brown First, Season Later – Searing sausage at medium-high heat builds flavor; add salt after broth so it doesn’t turn too salty.
Cut Even Potatoes – 1-inch cubes ensure tender potatoes in 20 minutes.
Thicken Naturally – Mash a few cooked potatoes and stir back in for creamy broth without extra flour.
Watch the Cream – Keep the soup at a gentle simmer; rolling boils can cause curdling.
Leftovers Love Low Heat – Reheat slowly to keep the dairy smooth.
Serve with Crunch – A slice of crusty bread or garlic bread turns this soup into a full meal.

Nutrition