Creamy Sausage Potato & Kale Soup
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This hearty soup recipe combines the rich essence of savory sausage, the creamy silkiness of potatoes, and the earthy notes of tender kale leaves. Add a sprinkle of cheese on top for a delicious fall dinner.
If you're looking for more cozy soup recipes, check out some of my other favorites like my Creamy Pumpkin Spiced Soup, Mushroom & Wild Rice Soup, or my Broccoli Cheddar Soup.
Table of Contents
I developed this Creamy Sausage Potato & Kale Soup for my friends over at Organic Valley. They came up with the idea for this hearty soup recipe and I created the recipe using their Organic Milk, Organic Heavy Whipping Cream, Organic Shredded Sharp Cheddar Cheese. Organic Valley Milk is like no other! We always purchase organic dairy, but whenever I have the opportunity to get their milk it just tastes so much better.
And as I always say, when you purchase better ingredients, whatever you're making will just taste better. It's that simple. And Organic Valley makes way more than just dairy, incase you didn't know! Potatoes, onions, Brussels Sprouts – open your eyes at the market next time and check this stuff out too.
Organic Valley is a brand I have been supporting for a very long time. So to be able to work with them recently has been so much fun for me! I contribute so much of my recipes to the ingredients I use. And, I wouldn't be able to create delicious organic desserts or recipes without all the companies that make the amazing organic ingredients. I am so thankful for all of them! The ingredients truly make the recipe, and this recipe is no exception.
This hearty soup recipe is a creamy base chock full of leafy kale, chunks of potatoes, slices of sausage, onions, and lots of herbs. You'll want some fresh bread to soak up this soup with, try my Simple French Baguettes. The best part is this recipe makes a lot of soup, so you can easily reheat this for lunch or leftovers the next day.
Why You'll Love This Recipe
Creamy and Cozy: The combination of savory sausage and hearty kale creates a robust flavor profile, perfectly complemented by the creamy broth. Each spoonful delivers a satisfying and comforting taste that warms you from the inside out.
Nutrient-Dense: Kale is a superfood packed with vitamins A, C, and K, as well as antioxidants and fiber. When combined with protein-rich sausage, this soup becomes a powerhouse of essential nutrients, promoting overall health and well-being.
Easy and Quick to Make: This Creamy Sausage & Kale Soup is a simple recipe that can be prepared in under an hour. It's perfect for busy weeknights when you need a delicious, home-cooked meal without spending too much time in the kitchen.
Ingredients
Russet Potatoes: Organic Russet potatoes are a healthy carb that give this soup
Chicken Broth: I use organic chicken broth as the base for this creamy soup, it provides flavor too!
Spices: I use organic dried thyme, oregano, sage, black pepper, garlic powder, and celery salt.
Milk: I use Organic Valley Grassmilk.
Heavy Cream: Organic Valley Heavy Whipping Cream is my favorite!
Flour: I use organic all purpose flour to help thicken this soup.
White Onion: I use organic white onion, yellow also works!
Italian Sausage: Precooked organic Italian Sausage make this soup simple and give it lots of protein!
Kale: I use organic kale, but spinach would also work too.
Cheese: I use Organic Valley Shredded Cheddar Cheese.
Tools Needed
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Step by Step Instructions
Step 1
Add potatoes to a 6-quart pot with chicken stock, oregano, thyme, sage, black pepper, garlic powder, and celery salt. Bring to a boil, then cover tightly, reduce heat to medium-low, and simmer for around 15 minutes, stirring occasionally, until potatoes are tender when poked but not falling apart.
Step 2
Gently stir in the milk and heavy whipping cream.
Step 3
Remove 1 cup of the liquid and add it to a small saucepan. Bring it to a simmer over medium-low heat. Slowly add the flour while whisking. Simmer while whisking constantly until you have a smooth and thick roux. Remove from heat and add to the pot with the potatoes. Stir to combine.
Step 4
Add the onions and sausages to the soup and bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture is creamy and coats the back of a spoon, about 10 to 20 minutes.
Step 5
Serve immediately and enjoy!
FAQ's
Yes, if you want to use sweet potatoes in place of Russet potatoes, you totally can!
Yes, feel free to use another flavored fully cooked sausage that you like.
I love serving this with fresh bread! Try my Simple French Baguettes or Lemon Rosemary Sourdough, both would go beautifully with this soup!
Craving More?
Creamy Sausage Potato & Kale Soup
Equipment
Ingredients
- 2 pounds russet potatoes (cut into 1-inch cubes)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon celery salt
- 2 cups milk
- 1 cup heavy whipping cream
- 32 grams all purpose flour
- ½ white onion (roughly chopped)
- 12 ounces Organic Prairie Italian Pork Sausages (sliced)
- 2 large kale leaves de-stemmed roughly chopped
- Organic Valley Sharp Cheddar Cheese for topping
Instructions
- Add potatoes to a 6-quart pot with chicken stock, oregano, thyme, sage, black pepper, garlic powder, and celery salt. Bring to a boil, then cover tightly, reduce heat to medium-low, and simmer for around 15 minutes, stirring occasionally, until potatoes are tender when poked but not falling apart.
- Gently stir in the milk and heavy whipping cream.
- Remove 1 cup of the liquid and add it to a small saucepan. Bring it to a simmer over medium-low heat. Slowly add the flour while whisking. Simmer while whisking constantly until you have a smooth and thick roux. Remove from heat and add to the pot with the potatoes. Stir to combine.
- Add the onions and sausages to the soup and bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture is creamy and coats the back of a spoon, about 10 to 20 minutes.
- Serve immediately, or store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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