Sausage kale potato soup brings browned sausage, smoky bacon, and diced potatoes together in a creamy broth.
Kale is added after the potatoes have started softening so the leaves retain some texture. The cream goes in near the end, once the main simmering is finished.
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Why This Recipe Works
Browning the meat separately gives sausage kale potato soup a deeper base than simply boiling all the ingredients together. Potatoes contribute body without a flour roux. Removing excess rendered fat before adding the broth keeps the surface from becoming excessively oily while preserving the browned bits in the pot. Making sausage kale potato soup at home is easy and rewarding. The richness of the cream blends beautifully with the slightly spicy sausage and crispy bacon.
Ingredients for Sausage Kale Potato Soup
For sausage kale potato soup, use raw Italian sausage with the casing removed and potatoes cut into small even cubes. The potato amount is 1 pound, approximately two medium-large potatoes, since size alone is unreliable. Strip tough kale stems before measuring the chopped leaves. Choose low-sodium broth and leave most salt adjustment until the sausage and bacon have flavored the liquid.
Main ingredients
- 4 slices bacon (Chopped)
- 1 lb Italian sausage (Loose or casings removed)
- 4 cups kale (Chopped)
- 1 pound potatoes (Peeled if preferred; cut into 1/2-inch cubes)
- 1 medium onion (Chopped)
- 4 cloves garlic (Minced)
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- to taste salt (Add only after tasting)
- 1/2 tsp pepper (To taste)
- 0–1/2 tsp red pepper flakes (Adjust according to spice preference)
How to Make Sausage Kale Potato Soup
Place chopped bacon in a 5- to 6-quart pot and cook over medium heat until rendered and crisp. Lift it onto a plate, leaving about a tablespoon of fat in the pot. Add loose sausage and break it into small pieces while browning; pork sausage should reach 160°F. Drain excess grease. Add onion and cook until softened, then stir in garlic briefly so it becomes fragrant without burning.
Add broth and evenly diced potatoes, scraping up the browned bits. Bring to a gentle simmer and cook about 12–18 minutes, until the cubes are nearly tender. Stir in kale and simmer another 5–8 minutes until the leaves and potatoes are cooked to your liking. Turn down the heat before adding cream and bacon. Warm sausage kale potato soup through without a hard boil, then taste and add salt only if needed.
How to Serve
Ladle sausage kale potato soup into six medium bowls, distributing potatoes and sausage evenly. Bread or a simple salad makes a useful accompaniment. If serving later, keep the soup hot rather than leaving the pot on the counter, and stir gently before ladling because the solids settle. Serve sausage kale potato soup hot in bowls, with crusty bread on the side for dipping. A sprinkle of freshly grated Parmesan cheese can also enhance the flavors.
Storage
Cool sausage kale potato soup promptly in shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F. Refrigerate for 3–4 days and reheat portions to 165°F while stirring. Cream and potatoes may change texture after freezing; if freezing for up to 2 months for quality, expect a slightly less smooth finish after thawing.
The FDA safe food handling guidance covers refrigeration and temperature checks for perishable foods.
Tips and Variations
Keep the simmer gentle after cream is added to sausage kale potato soup. If it thickens in storage, loosen an individual portion with a little broth while reheating. Cut potatoes consistently so some do not dissolve before larger pieces are tender. The red pepper flakes are optional heat; begin with less if the sausage itself is spicy. You can change the recipe by using ground turkey or chicken instead of Italian sausage for a lighter option. Additionally, adding beans like cannellini can make it even heartier.
Frequently Asked Questions
Can sausage kale potato soup use turkey sausage?
Yes, but choose raw turkey sausage and cook it to 165°F before proceeding. Its lower fat content may require a little oil for browning.
Should I remove the kale stems?
Remove thick central stems and chop the leaves into bite-sized pieces so the texture is comfortable to eat.
Can I add the cream at the beginning?
Add it near the end after the potato simmer. This avoids prolonged boiling and gives better control over the final texture.
What if the soup tastes salty?
Choose low-sodium broth and taste before adding salt. Bacon and seasoned sausage already contribute considerable seasoning.
How small should the potatoes be?
Cut roughly half-inch cubes and test several with a fork. Similar size helps the whole batch become tender together.
More Recipes to Try
- Green Lentil Tomato Soup with Carrots, Celery and Herbs
- Chicken Chickpea Chili with Green Chilies and Corn
- Cream Cheese Chicken Chili with Black Beans and Corn
- Slow Cooker Kidney Bean Taco Soup with Beef and Corn
Sausage Kale Potato Soup with Bacon and Heavy Cream
Ingredients
Main ingredients
- 4 slices bacon Chopped
- 1 lb Italian sausage Loose or casings removed
- 4 cups kale Chopped
- 1 pound potatoes Peeled if preferred; cut into 1/2-inch cubes
- 1 medium onion Chopped
- 4 cloves garlic Minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- to taste salt Add only after tasting
- 1/2 tsp pepper To taste
- 0–1/2 tsp red pepper flakes Adjust according to spice preference
Instructions
- Render bacon in a 5–6-quart pot until crisp, lift out, and retain about 1 tablespoon of drippings.
- Brown crumbled pork sausage to 160°F. Pour off excess grease, soften the onion in the pot, and stir in garlic for about half a minute.
- Add broth and half-inch potato cubes. Simmer gently around 12–18 minutes until the potatoes are almost tender.
- Mix in prepared kale and continue simmering 5–8 minutes, checking that both leaves and potato centers are tender.
- Lower the heat, return bacon, and pour in cream. Warm gently without vigorous boiling. Adjust pepper, optional chili flakes, and salt after tasting.
