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Sausage Potato Soup

Sausage potato soup with tender Yukon gold potatoes, creamy broth, and wilted kale. Brown Italian sausage, simmer until the potatoes are soft, then finish with heavy cream for a hearty texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed Drain excess fat after browning.
Potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed Cube evenly for consistent tenderness.
Greens
  • 1 kale or spinach, stems removed and torn Tear leaves to help them wilt quickly.
Aromatics
  • 1 onion, diced
  • 4 garlic, minced
Broth and beans
  • 5 cup chicken broth
  • 1 can (14 oz) white beans, drained
Cream and seasonings
  • 1 cup heavy cream Stir in after mashing to keep it silky.
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.1 Salt and pepper to taste Use to season at the end.
Serving
  • 0.25 Parmesan and olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown the Italian sausage in a large Dutch oven over medium-high heat, breaking it up as it cooks. Drain excess fat and remove the sausage.
  2. Sauté the diced onion in the same pot for 4 minutes. Add the minced garlic and red pepper flakes, then cook 1 minute until fragrant.
Simmer the soup
  1. Add the chicken broth, cubed Yukon gold potatoes, and Italian seasoning. Bring to a boil, then simmer for 18-20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup. Stir in the drained white beans and heavy cream.
Finish with greens and season
  1. Return the browned sausage to the pot. Add the kale and cook 3-4 minutes until wilted.
  2. Season with salt and pepper to taste. Serve hot with parmesan and olive oil drizzled on top.

Notes

Pro tip: mash only a portion of the potatoes so the soup stays both creamy and chunky. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid thinning the cream. Freezing is not recommended because the cream may separate after thawing. For a lighter option, swap the heavy cream for half-and-half and stir it in at the end (do not boil hard).