Sausage Potato Soup
Warm up with a comforting bowl of Sausage Potato Soup, a hearty and flavorful recipe that’s perfect for cozy nights. This easy-to-make soup features savory Italian sausage, tender russet potatoes, and a creamy broth infused with garlic and onion for an irresistible depth of flavor. A handful of fresh kale adds a pop of color and nutrients, while a touch of red pepper flakes gives you the option to add a little heat. The rustic texture, achieved by gently mashing some of the potatoes, makes this dish both filling and satisfying. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners and pairs beautifully with crusty bread for dipping. Don't miss the chance to enjoy this delicious combination of creamy potato soup and zesty sausage—sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 medium yellow onion
- 3 cloves garlic cloves
- 4 medium russet potatoes
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it warm up for about 1 minute.
Add the ground Italian sausage to the pot. Cook, breaking it into small pieces with a wooden spoon, until it is browned and cooked through, about 7-8 minutes. Remove the sausage from the pot and set it aside on a plate lined with paper towels.
Dice the yellow onion and mince the garlic cloves. In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant.
Peel and dice the russet potatoes into 1/2-inch cubes. Add the diced potatoes to the pot along with the chicken broth. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Once the potatoes are cooked, use a potato masher to gently mash some of the potatoes directly in the pot. Mashing helps thicken the soup slightly while leaving some pieces intact for texture.
Reduce the heat to low and stir in the cooked sausage and heavy cream. Let the soup warm through for 3-5 minutes.
Rinse and chop the kale into bite-sized pieces, removing any tough stems. Stir the kale into the soup and simmer for an additional 2-3 minutes, until the kale is wilted.
Season the soup with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as desired.
Serve the soup hot with your favorite crusty bread for dipping, and enjoy!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
