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Sausage and Potato Soup With Kale

User Rating 5 Star Rating (1 Review)


Sausage and Potato Soup With Kale

Sausage and Potato Soup With Kale

Photo of Sausage and Potato Soup With Kale © Diana Rattray
Use sweet Italian sausage or other fresh pork sausage in this flavorful potato soup. Feel free to use chopped chard leaves or spinach in this soup if you don't have kale on hand.

Serve this thick and hearty soup with crusty bread or rolls for a fabulous everyday family dinner.

Yield: Serves 6 to 8


  • 3 thick slices bacon, diced
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • 1/4 teaspoon dried leaf thyme
  • 1 clove garlic, finely minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth, low sodium
  • 4 large fresh sausages, or about 3/4 pound, cooked, diced
  • 4 cups diced potatoes
  • 1 1/2 to 2 cups chopped kale, fresh or frozen
  • 2 tablespoons chopped parsley
  • 1 cup heavy cream
  • salt and freshly ground black pepper, to taste


Cook the bacon in a large saucepan or Dutch oven until browned; remove to paper towels to drain. Drain off some of the bacon drippings, leaving a few teaspoons in the pan. Add the butter to the pan, along with the onion and carrots. Cook, stirring, until the onions are just tender. Add the thyme and garlic garlic and continue cooking, stirring, for 1 minute longer. Add the flour and cook, stirring, until the flour is incorporated into the mixture.

Add the chicken broth and bring to a boil, stirring frequently. Cover, reduce heat, and simmer for 10 minutes. Add the diced sausage and potatoes; cover and cook for 15 minutes longer. Add the kale; cover and cook for 5 to 10 minutes, or until vegetables are very tender. Add the cream. Taste and add salt and pepper, as needed. Heat through and serve.

Top this delicious soup with a little cheese, if desired, and serve with crusty bread or rolls.

Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent Soup, Member StirSlowly

This soup was excellent. So creamy. I omitted the bacon. Dicing up 4-cups of potatoes was a task. I didn't use a food processor because I didn't want the raw potatoes to become watery. I used Italian hot sausage to give it a little kick. The recipe didn't specify how the sausage should be cooked. I boiled the sausage links for 20 minutes in a separate saucepan, removed the casings, then hand-chopped them. All the effort was worthwhile. I'm adding this to my list of favorite recipes.

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