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Sausage Potato Soup

Sausage potato soup with creamy broth, tender Yukon gold cubes, and wilted kale. Made by browning Italian sausage, simmering until potatoes are soft, then stirring in heavy cream and beans.
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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: 670
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Potatoes and aromatics
  • 3 lb Yukon gold potatoes, peeled and cubed
  • 1 onion, diced
  • 4 garlic, minced
  • 5 cup chicken broth
Greens and beans
  • 1 kale or spinach, stems removed and torn
  • 1 can (14 oz) white beans, drained
Cream and seasonings
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 Salt and pepper to taste
For serving
  • 0.25 Parmesan and olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up, until browned, about 6-8 minutes. Drain excess fat and remove the sausage.
Sauté aromatics
  1. Sauté the onion in the same pot for 4 minutes. Add the garlic and red pepper flakes and cook 1 minute.
Simmer the soup
  1. Add the chicken broth, Yukon gold potatoes, and Italian seasoning, then bring to a boil. Simmer for 18-20 minutes, until the potatoes are tender.
Thicken and add beans
  1. Mash some of the potatoes in the pot to thicken the broth. Stir in the white beans and then mix in the heavy cream.
Wilt the greens and finish
  1. Return the browned sausage to the pot. Add the kale and cook 3-4 minutes, until wilted.
Season and serve
  1. Season with salt and pepper to taste. Serve with parmesan and olive oil.

Notes

For the creamiest texture, mash about a third of the potatoes right after simmering so the soup naturally thickens without flour. Refrigerate leftovers up to 4 days; freeze yes, up to 2 months (reheat gently to avoid breaking the cream). For a lighter option, use half-and-half instead of heavy cream.