What do you get when you combine potatoes, sausage, kale, cream, and nourishing chicken broth topped off with crispy bacon bits? Absolute delicious perfection. Potato, Sausage, & Kale Soup is my favorite soup, especially in the chilly winter months when you are craving that warm bowl of cozy comfort. Don’t forget to serve it alongside a slice of artisan sourdough bread slathered in melted butter. EnJOY!
This is literally my favorite soup and one that definitely gets the oohs and ahhs when I serve it. Potato, Sausage, & Kale Soup hits all the right notes. It is hearty, creamy, a little spicy, and absolutely delicious! I don’t know about you, but anything with potatoes, sausage, and kale, topped off with crispy bacon bits is like the perfect romance of flavors and ingredients for pure happiness in a bowl.
EAT YOUR GREENS
I love greens and greens love you back. This recipe features one of my favorite greens, kale. It holds up nicely in this soup, preserving its hearty texture and beautiful green color. Greens are loaded with high levels of fiber, iron, magnesium, potassium, calcium, vitamins A & E, and folate (a B vitamin that promotes heart health and healthy pregnancy). Greens are body and blood cleansers that help flush out toxins and strengthen against free radicals. Translated: eat your greens. Mama was right!
Glorious Sausage & Bacon
Don’t you just LOVE soup? Everything is just thrown together in one pot and simmered to perfection. Soup serves large crowds, warms bellies, and is often good on the pocketbook. This recipe works in batches. First, in a large pot or Dutch oven, sauté 6-8 oz of chopped bacon until crispy on medium-high heat. Remove and drain on paper towels. Second, I add the Italian sausage and stir to break it up and brown until cooked through. Remove and drain on a paper towel and reserve 1 T of the bacon/sausage fat to sauté the onions and garlic.
Sautéing the Onions & Garlic
In 1 T of the reserved bacon/sausage fat, sauté the diced onion until soft. Add in the chopped garlic* and sauté for an additional minute. Feel free to substitute the onion with leeks if you have those on hand. Or use both as I did here.
When the onions are soft and garlic, fragrant, add in your beautiful chicken broth and water and bring the mixture to a boil. Add the sliced potatoes and cook until fork-tender (about 10 minutes). When the potatoes are almost done, add in the chopped kale and reserved sausage. Leave the bacon for garnishing so it stays nice and crispy. Bring everything back up to a boil. Stir in the heavy cream and season to taste with salt and freshly ground pepper. Serve in beautiful bowls and garnish with crispy bacon bits and fresh parmesan curls. EnJOY with a buttered slice of fresh sourdough bread for dipping.
Recipe for Potato, Sausage, & Kale Soup
Potato, Sausage, & Kale Soup
Potato, Sausage, & Kale Soup hits all the right notes. It is hearty, creamy, a little spicy, and absolutely delicious! I don't know about you, but anything with potatoes, sausage, and kale, topped off with crispy bacon bits is like the perfect romance of flavors and ingredients for pure happiness in a bowl.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Ingredients
6-8 oz good quality bacon, chopped
1 pound organic Italian Sausage (chicken or pork)
1 medium yellow onion or bunch of cleaned and sliced leeks
10 large garlic cloves, peeled and chopped (about 2 T)
8 cups chicken broth (homemade or Kettle & Fire Brand are best)
2 cups filtered water
5 medium golden potatoes, scrubbed and sliced or diced (your preference)
2 bunches of kale, stems removed and torn into pieces
1 cup organic heavy cream (preferably not ultra-pasteurized )
sea salt and freshly ground pepper to taste
Fresh Parmigiana Reggiano cheese grated into ribbon curls
Sourdough bread slathered with a good quality grass-fed butter (like Kerrygold)
Instructions
In a large pot or Dutch oven, sauté 6-8 oz of chopped bacon until crispy on medium-high heat. Remove and drain on paper towels.
Add the Italian sausage and stir to break it up and brown until cooked through. Remove and drain on a paper towel and reserve 1 T of the bacon/sausage fat to sauté the onions and garlic.
In 1 T of the reserved bacon/sausage fat, sauté the diced onion until soft. Add in the chopped garlic* and sauté for an additional minute.
When the onions are soft and garlic, fragrant, add in your beautiful chicken broth and water and bring the mixture to a boil.
Add the sliced potatoes and cook until fork-tender (about 10 minutes).
When the potatoes are almost done, add in the chopped kale and reserved sausage. Leave the bacon for garnishing so it stays nice and crispy.
Bring everything back up to a boil. Stir in the heavy cream and season to taste with salt and freshly ground pepper.
Serve in beautiful bowls and garnish with crispy bacon bits and fresh parmesan curls.
EnJOY with a buttered slice of fresh sourdough bread for dipping.
Kitchen Tips
*Just a tip, but I buy a large bag of peeled garlic from Costco and chop it in my food processor. I fill a quart-sized jar with the chopped garlic and then pour olive oil until just below the top allowing it time to seep down to the bottom, topping it off until it is full. It stores nicely in the refrigerator for about 2 months so long as the oil continues to cover the garlic. Top it off as needed. I place any extra peeled garlic from the Costco bag in a freezer bag and store it in the freezer to be added to my bone broth preparation.
Also, my new favorite kitchen tool, the Mueller Vegetable Chopper, makes chopping and dicing onions and other veggies fast and fun. One of my daughters does not enJOY cooking, but she had so much fun chopping everything in sight that I bought her one of her own to save for later.
In everything you do -eat, play, and, love- may it always be Seasoned with Joy!
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