Creamy Sausage and Potato Soup with Kale

Quick Recipe Version (TL;DR)

• Yield: 6 generous servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 lb (450 g) Italian sausage, casings removed
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced (optional but recommended)
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 6 cups (1.4 L) low-sodium chicken broth
• 1.5 lb (680 g) russet or Yukon Gold potatoes, sliced 0.5 cm thick
• 1 bay leaf, 1 tsp dried thyme, 0.5 tsp dried rosemary
• 0.5 tsp smoked paprika, 0.25 tsp red pepper flakes (optional)
• 1–1.5 tsp kosher salt, 0.5 tsp black pepper (to taste)
• 1 cup (240 ml) heavy cream, room temp
• 2 cups chopped kale (about 70 g, ribs removed)
• 0.25 cup grated Parmesan, plus extra to serve
• 1 tbsp lemon juice

Do This

• 1. Brown sausage in a large pot over medium heat (about 350°F / 175°C surface temperature), breaking it into small chunks. Remove with a slotted spoon; leave drippings.
• 2. Add butter, onion, and carrots to the pot; cook until softened, 5–7 minutes. Stir in garlic for 30 seconds, then sprinkle in flour and cook 1 minute.
• 3. Whisk in broth gradually, scraping up browned bits. Add potatoes, bay leaf, thyme, rosemary, smoked paprika, red pepper flakes, salt, and pepper.
• 4. Return sausage to the pot. Bring just to a simmer, then reduce heat to low and cook 15–20 minutes, keeping soup around 180°F / 82°C, until potatoes are tender.
• 5. Stir in kale and simmer 3–5 minutes until wilted and bright green.
• 6. Turn heat to very low. Stir in heavy cream and Parmesan; warm gently without boiling, 3–5 minutes. Add lemon juice.
• 7. Taste and adjust salt, pepper, or heat. Serve hot with extra Parmesan and crusty bread.

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Why You’ll Love This Recipe

• Classic cold-weather comfort: creamy, hearty, and full of cozy sausage-and-potato flavor.
• One-pot meal that feels special but uses simple, everyday ingredients.
• Kale and herbs keep it from feeling heavy, adding freshness and color.
• Versatile: easy to make milder, spicier, lighter, or gluten-free with simple tweaks.

Grocery List

• Produce: Yellow onion, carrots, garlic, russet or Yukon Gold potatoes, kale, lemon (or bottled lemon juice).
• Dairy: Unsalted butter, heavy cream, Parmesan cheese.
• Pantry: Olive oil, all-purpose flour, low-sodium chicken broth, kosher salt, black pepper, smoked paprika, red pepper flakes, dried thyme, dried rosemary, bay leaf.
• Protein: Italian sausage (mild or hot).

Full Ingredients

Main Soup Base

• 1 tbsp olive oil
• 1 lb (450 g) Italian sausage, casings removed (mild or hot, to taste)
• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 medium carrots, diced small (about 1 cup; optional but adds sweetness and color)
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour (for thickening; see Variations for gluten-free option)
• 6 cups (1.4 L) low-sodium chicken broth
• 1.5 lb (680 g) russet or Yukon Gold potatoes, scrubbed and sliced into 0.5 cm thick half-moons

Herbs & Seasoning

• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves, finely chopped)
• 0.5 tsp dried rosemary, crushed between your fingers (or 1.5 tsp fresh rosemary, minced)
• 0.5 tsp smoked paprika
• 0.25 tsp red pepper flakes (optional, for a gentle heat)
• 1 tsp kosher salt to start, plus more to taste
• 0.5 tsp freshly ground black pepper, plus more to taste

Creamy Finish & Greens

• 1 cup (240 ml) heavy cream, at room temperature (this helps prevent curdling)
• 2 cups (loosely packed, about 70 g) curly or lacinato kale, thick stems removed and leaves chopped bite-size
• 0.25 cup (about 25 g) freshly grated Parmesan cheese, plus extra for serving
• 1 tbsp fresh lemon juice (or 2 tsp white wine vinegar) to brighten the flavor

For Serving (Optional but Recommended)

• Extra grated Parmesan cheese
• Freshly ground black pepper
• Crusty bread, garlic bread, or warm rolls

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you turn on the stove, set yourself up for an easy cooking process. Finely chop the onion, dice the carrots, mince the garlic, and slice the potatoes into 0.5 cm thick half-moons (cut the potatoes in half lengthwise, then slice). Remove the tough ribs from the kale and chop the leaves into bite-size pieces. Measure out your broth, cream, and seasonings so everything is within reach. Let the heavy cream sit at room temperature while you cook; this helps it blend smoothly into the hot soup later.

Step 2: Brown the sausage for deep flavor

Place a large heavy-bottomed pot or Dutch oven (at least 5–6 quart capacity) over medium heat. Add the olive oil and heat until shimmering, about 1 minute, reaching roughly 350°F / 175°C at the surface. Add the sausage, breaking it up with a wooden spoon into small, bite-size pieces. Cook, stirring occasionally, until the sausage is browned and cooked through, 7–9 minutes. You want some golden brown bits on the bottom of the pot; those will add a lot of flavor to the soup.

When the sausage is cooked, use a slotted spoon to transfer it to a bowl, leaving the drippings in the pot. If there is more than about 2 tbsp of fat in the pot, carefully spoon off the excess; if there is very little, you can add an extra 1 tsp of olive oil.

Step 3: Soften the vegetables and build the base

With the heat still at medium, add the butter to the pot with the sausage drippings. When melted and foamy, add the chopped onion and carrots. Cook, stirring occasionally, until the vegetables are softened and starting to turn golden at the edges, 5–7 minutes. Sprinkle in a pinch of salt to help them release moisture.

Add the minced garlic and cook, stirring constantly, for 30–45 seconds until fragrant but not browned. Sprinkle the flour evenly over the vegetables and stir well to coat. Cook this mixture for about 1 minute; it will look a bit pasty. This step cooks out the raw flour taste and will help slightly thicken the soup later.

Step 4: Add broth, potatoes, and herbs, then simmer

Slowly pour in about 1–2 cups of the chicken broth while stirring, scraping up any browned bits from the bottom of the pot. Once smooth, add the remaining broth. Stir in the sliced potatoes, bay leaf, thyme, rosemary, smoked paprika, red pepper flakes (if using), 1 tsp kosher salt, and 0.5 tsp black pepper.

Return the browned sausage and any accumulated juices to the pot. Increase heat to medium-high and bring the soup just to a gentle boil. As soon as it reaches a boil, reduce the heat to low so it settles into a gentle simmer. Aim to keep the soup at about 180°F / 82°C: a few small bubbles here and there, but not a rolling boil. Simmer uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender and easily pierced with a fork.

Step 5: Add the kale and cook until tender

Once the potatoes are tender, add the chopped kale to the pot. It will look like a lot at first, but it will wilt down. Stir to submerge the kale in the hot soup and continue to simmer on low heat for 3–5 minutes, until the kale is wilted and a rich, deep green. Taste a piece of kale; it should be tender with just a little bite, not tough or squeaky.

Step 6: Stir in cream and cheese (gently, no boiling)

Turn the heat down to the lowest setting. Remove the bay leaf. Slowly pour in the room-temperature heavy cream while stirring gently. Add the grated Parmesan. Warm the soup over very low heat for 3–5 minutes, stirring occasionally, until the cream is fully blended and the cheese has melted. Keep the temperature below a simmer (ideally around 160–170°F / 71–77°C) to prevent the cream from curdling or the cheese from clumping. The soup should look velvety and lightly thickened from the combination of potatoes, flour, and cream.

Step 7: Brighten, taste, and serve

Stir in the lemon juice, then taste the soup. Add more salt, pepper, or red pepper flakes as needed; the exact amount of salt will depend on your sausage and broth, but many pots need another 0.25–0.5 tsp of salt at this stage. If you prefer a thicker soup, gently mash a few potato slices against the side of the pot and stir them in, then simmer for a couple more minutes on low.

Ladle the soup into warm bowls. Top with extra grated Parmesan and a grind of black pepper. Serve immediately with crusty bread or toasted baguette slices to soak up the creamy broth.

Pro Tips

• Use good sausage: The sausage drives most of the flavor. Choose a high-quality Italian sausage you enjoy, mild for a family-friendly bowl or hot if you love spice.
• Keep the simmer gentle: Once the broth is in, avoid a hard boil. A gentle simmer (around 180°F / 82°C) keeps the potatoes intact and prevents the cream from separating later.
• Temper the cream: Using room-temperature cream and adding it off the boil over very low heat prevents curdling and gives a silky texture.
• Slice potatoes evenly: Aim for uniform 0.5 cm slices so they cook at the same rate. Thinner slices break down and help naturally thicken the soup.
• Adjust thickness to your liking: For a thicker soup, mash some of the potatoes directly in the pot or simmer a few extra minutes. For a looser soup, stir in a splash of extra broth or warm water.

Variations

• Lighter version: Use turkey Italian sausage and replace half the heavy cream with whole milk or evaporated milk. Simmer even more gently after adding the dairy to keep it smooth.
• Gluten-free: Skip the flour. Instead, mash some of the cooked potatoes to naturally thicken the soup, or stir in 1 tsp cornstarch mixed with 2 tsp cold water near the end and simmer briefly.
• Extra smoky & hearty: Add 3–4 strips of chopped bacon at the very beginning, cook until crisp, then brown the sausage in the bacon fat. Use a pinch more smoked paprika for a campfire-style flavor.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. The flavors deepen and meld, so it can taste even better the next day. Reheat gently on the stove over low to medium-low heat, stirring occasionally, until steaming hot but not boiling. If the soup has thickened in the fridge, loosen it with a splash of broth, milk, or water.

For freezing, you will get the best texture if you freeze the soup before adding cream and kale. Cool the sausage-potato base, freeze up to 2–3 months, then thaw, reheat, and add kale and cream just before serving. If you do freeze the finished creamy soup, expect a little separation when thawed; whisk gently while reheating to bring it back together and add a small splash of fresh cream if desired.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 480 calories; 20 g protein; 31 g fat; 18 g saturated fat; 28 g carbohydrates; 3 g fiber; 5 g sugars; 1,050 mg sodium. Actual values will vary based on the exact sausage, broth, and cheese you use.