Description
This comforting Sausage Potato Soup combines spicy or mild Italian sausage with tender potatoes and a creamy broth. Packed with garlic, onions, and greens like kale or spinach, it’s a hearty, flavorful soup perfect for cozy dinners. The soup is creamy yet lightened up with half-and-half if preferred, making it an adaptable, satisfying meal.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy, your choice!)
- 4 cups potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups kale or spinach, chopped
Liquids and Seasonings
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- Salt and pepper, to taste
- Optional: Red pepper flakes for a bit of heat
Instructions
- Cook the Sausage: In a large pot over medium heat, crumble and cook the Italian sausage until browned and cooked through, about 6-8 minutes. Remove excess fat if desired.
- Sauté Aromatics: Add the diced onion to the pot with the cooked sausage and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Potatoes and Broth: Stir in the peeled and diced potatoes, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Incorporate Greens and Cream: Stir in the chopped kale or spinach and cook until wilted, about 3-5 minutes. Then add the heavy cream or half-and-half and stir to combine well.
- Season and Serve: Season the soup with salt, pepper, and optional red pepper flakes to taste. Allow to heat through for a few minutes, then serve warm.
Notes
- You can substitute kale or spinach with other greens such as Swiss chard or collard greens.
- For a lighter soup, use half-and-half instead of heavy cream.
- Remove excess fat from sausage if you prefer a less greasy soup.
- Optional red pepper flakes add a nice spicy kick, adjust to your taste.
- Serve with crusty bread or a side salad for a complete meal.
