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Sausage Potato Soup

Sausage potato soup simmers Italian sausage, sliced russet potatoes, and kale in chicken broth, then finishes with heavy cream. The potatoes turn fork-tender and the kale softens in a creamy, hearty broth.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mild Italian sausage casings removed if needed
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 2 lb russet potatoes peeled and cut into 1/4-inch slices
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups kale chopped, tough stems removed
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the sausage, breaking it into small pieces, for 6 to 8 minutes, until browned and cooked through to 160°F.
  2. If there is more than about 1 tablespoon of fat in the pot, carefully drain the excess.
  3. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the chicken broth, potatoes, salt, and pepper; bring to a boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are tender when pierced with a fork.
  6. Stir in the kale and simmer for 3 to 5 minutes, until wilted and tender.
  7. Stir in the heavy cream and cook over low heat for 2 to 3 minutes, until heated through; do not let the soup boil.

Notes

For the best texture, do not let the soup boil after adding the cream. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream may separate. For a dairy-free swap, use an unsweetened dairy-free cooking cream.