Sausage, Potato and Kale Soup Recipe -
Sausage, Potato and Kale Soup Recipe
  • READY IN 1 hr

Sausage, Potato and Kale Soup

Recipe by  

"A lovely soup full of flavor and vitamins."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2013

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!

Most Helpful Critical Review
Oct 28, 2013

Not a fan I thought this was going to have more flavor. Even adding salt to this recipe did not help. I will not make this again.

Mar 03, 2013

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!

Sep 28, 2013

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!

Dec 20, 2014

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!!

Oct 06, 2014

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!

Dec 06, 2013

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.

Nov 11, 2013

I liked the basis of this recipe, but the flavor was not there. I added fresh chopped basil, paprika and most of all...SALT!


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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