A lovely soup full of flavor and vitamins.

Sausage, Potato and Kale Soup

bulk Italian sausage

half-and-half

potatoes

chicken broth

milk

onion, chopped

oregano

red pepper flakes,

black pepper

kale leaves (bite-size pieces)

Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.


Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.


As written, this recipe lacks flavor.   To make it 5 stars,  I made the following changes, which really bumped up the flavor and we enjoy it much more--  when the italian sausage is just browned, add in 1 diced onion, and about a minute later, 3 cloves of minced garlic.  Cook until the onion is translucent and the garlic is fragrant.  Then add in the stock and spices and potatoes.  Once the potatoes are done, stir in the cream and any additional milk (if desired) and season with salt and pepper.  I used 1 cup of heavy cream rather than 2 cups of half-and-half, and omitted most of the milk, using 4 cups of chicken stock.  These minor changes make it much more flavorful and reminiscent of our favorite Italian restaurant's version!

I subbed hot turkey Italian sausage, omitted the pepper flakes, and used Yukon gold potatoes.  These were my only alterations from the recipe.  As far as the directions go, my potatoes were done in 15 minutes, and I did not add any milk or half and half until the end of the cooking, when I allowed them to heat through, but not boil.  This has an amazing aroma as it cooks, and it is a hearty, satisfying soup.  Do not be concerned by the lack of added salt, because the broth and sausage are salty enough to flavor the whole batch.  DH and DS approved!

We are on a low carb diet, but I love potato soup. I researched a replacement for the potato, where I still might have the richness of a potato soup in winter. Radishes!!!  I know, I was weirded out too. But the bite cooks out of them and they have a very similar consistency of potato. We just scrubbed them and left the skins on. The soup doesn't turn out quite a thick, but the taste is satisfying and wonderful without all of the carbs! Per 100 grams, radishes have 3.4 carbs compared to 17 carbs in the potato. Try it!!

I have made this soup but not from this EXACT recipe. It's pretty much the same except I added a lot more kale. Like the other reviewer I wouldn't add the milk/half & half til after the potatoes and kale have cooked. It would curdle and I'm always a clutz on the stove top with boiling (I have a 2 yo that helps distract me:) Love that I'm getting all the vitamins and yumminess in one bowl! Hubby could have done without the kale but he also would eat bacon by the pound if he could!

This was fantastic!  I followed the recipe and it was great.  So far I've made it three times since.  Once I used those round red potatoes.  It was delicious.  Another time, I only had 2% milk and regular chicken broth.  Still delicious.  Last month, I stuffed as much kale as my Dutch oven could handle...still wonderful.  This is my absolute favorite recipe.  You can add little things or leave as-is and you create a wonderfully, comfort soup.  Next time I'll add a picture.  Thanks for sharing!

Great, hearty soup! I made a few revisions though. I sauteed a whole, chopped onion and some garlic in the pot, then added broth, potatoes, and chopped celery.  I let the potatoes cook while I cooked spicy italian sausage on the side. I skipped the red pepper flakes because the sausage was spicy enough for my taste. After about 15 minutes, I added the sausage and tons of kale to the pot. I seasoned with salt, pepper, oregano, and a little garlic powder (what can I say? I really like garlic!). I also added about 2 cups of whole milk and let the whole pot simmer until the kale was tender.  Awesome!  I will be making this again!

I have had this soup a handful of times made by a friend of mine and it's one of my favorites. This is the first time I made this on my own. I did change a few things but in my opinion it turned out better than when my friend made it. I cooked the hot italian sausage until mostly browned added the onion and seasoned with garlic powder (didnt have minced) and alittle onion powder. turned the heat up and added 1/2 cup white wine and cooked until evaporated added two 14oz cans of chicken broth 100% natural (the non low sodium) then added the potatoes which I used double the amount in the recipe. Once potatoes were tender I added double the amount of kale as well. Seasoned with oregano parsley basil pepper alittle salt and red pepper flakes let cook for another 10 minutes then added 2 cups of whole milk and 2 cups of heavy cream. Let cook another 5 minutes and served it up. My fiance and I loved it. My best friend went for seconds I can't wait to get home from work today to have more!

This was great. I did make a couple of changes but mostly to the amounts of liquid we like a thicker soup. I used 1 box chicken broth = 4 cups. Omitted the milk and only used 1 cup half&half at the end. I used 4 cups of golden potatoes skin on & doubled the kale plus added garlic powder & Italian seasoning. Removed and mashed some of the potato to thicken a bit. Will make again soon using spicy sausage. Delish.

I am not a vegan but live with one. I made this vegan style a few times using: a very rich homemade veggie broth vegan style sausage ( I liked the patties that I crumbled the best I'm not sure if I can use brand names) and at the end a dash of whatever protein beverage we had around e.g. soy almond coconut rice etc. type milk's. As I said I am not a vegan but thoroughly enjoyed it vegan style.

sausage, potato and kale soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 12

Author : Dianna Jacobs-Fresh

Ingredients

Instructions

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