Sausage Kale And Potato Soup Recipe
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This sausage kale and potato soup is what comfort food is all about. It’s hearty and delicious, and the leftovers are even better the next day.
If you need a bowl of comfort after a hard day, this bowl of soup will do it. It’s hard to beat sausage and potatoes, and yes, the kale is a really delicious part of this soup.
About The Sausage
I’m aware that some may not consider sausage to be part of clean eating. However, for those who are okay with it, I recommend finding a good-quality sausage with a clean ingredient list. I find mine at Whole Foods as a once-in-a-while treat, and it’s pretty epic stuff.
The brand is Nature’s Rancher. These are the ingredients if you’re curious.
Note, that this is not a sponsored post. I’m just sharing what I’ve used for recipes like this one.
While I realize that no dietitian would ever recommend eating sausage, I also believe that we are human and sometimes need a little something extra in our day.
So if this isn’t for you, please don’t leave hateful comments. They will never see the light of day here anyway, and I have tons of other clean eating recipes you can try.
If this is for you, then simply pick a sausage with ingredients you can feel good about.
Simple!
About The Potatoes
Yukon Gold potatoes are, hands down, the best potatoes for this recipe. However, Russet potatoes will work in a pinch as well.
Just remember to keep your chunks on the smaller side, and cut them as uniformly as possible. Try to keep your chunks no thicker than about 3/4 of an inch.
About The Cream
Yes, heavy cream is technically clean. Just a clean as milk or yogurt would be. That said, it’s definitely higher in fats. So you have two options.
- You can use it and enjoy a decadent meal.
- You can substitute with whole milk to help cut down on fat and calories.
Remember that low-fat and non-fat milk are not technically considered clean because they are quite processed to achieve that lower fat status. Remember, clean eating is about real food. Not “diet” food.
Recipe Tips
As good as big chunks of potatoes are, the larger you cut the potatoes, the longer they will take to soften. So don’t leave the pieces too big.
About The Ingredients
Kielbasa – Use the best quality sausage you can get. See notes above.
Yellow onion
Garlic
Hot sauce – Frank’s hot sauce is a great option here.
Ground black pepper
Mustard powder
Ground paprika
Low-sodium chicken broth – No added sugar or dextrose.
Yukon gold potatoes – Or Russets in a pinch. See notes above.
Canned butter beans – No sugar added.
Kale – Stems removed.
Heavy cream – If you want to cut down on fat or calories, you can use whole milk instead of heavy cream.
Optional Toppings
Red pepper flakes
Cracked pepper
How To Make Sausage Kale And Potato Soup
Prepare the ingredients by slicing the sausage, dicing the onion, mincing the garlic, finely chopping the kale, and cutting the potatoes into tiny cubes.
In a large pan or Dutch oven over medium heat, add the sausage and begin to cook for about 3-4 minutes (no oil is needed before adding the sausage). Add the onion to saute for 1-2 minutes then the garlic, spices, and hot sauce. Cook for an additional minute.
To the pot add the chicken broth, beans, and potatoes. Cover and simmer for 20 minutes or until the potatoes are fork-tender.
Lastly, add the kale and stir to let it wilt.
Lastly, add the heavy cream. Cook for another minute until the kale turns a deeper shade of green and wilts.
Serve and top with cracked pepper and/or red pepper flakes if desired.
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Freezing
This can be frozen, but the texture of the potatoes may change just slightly. There is nothing wrong with them, it’s just the way this freezes. But if packed up well, you can freeze this for up to 4 months.
Reheating
Reheat this in a microwave or in a pot on a stovetop.
More Comfort Soup Recipes
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Sausage Kale & Potato Soup Recipe
Ingredients
- 1 lb. good quality kielbasa (sliced – Or your favorite sausage)
- 1 cup diced yellow onion
- 2 tbsp. minced garlic
- 1 tbsp. hot sauce (Frank's hot sauce works well)
- ½ tsp. ground black pepper
- ½ tsp. mustard powder
- ½ tsp. ground paprika
- 4 cups low-sodium chicken broth (no sugar added)
- 1½ lbs. Yukon Gold potatoes (cubed)
- 15 oz. canned butter beans (no sugar added)
- 3 cups chopped kale
- ½ cup heavy cream
Optional Toppings
- red pepper flakes (for a little spicy kick)
- cracked black pepper (for a little spicy kick)
Instructions
- Prepare the ingredients by slicing the sausage, dicing the onion, mincing the garlic, finely chopping the kale, and cutting the potatoes into tiny cubes.
- In a large pan or Dutch oven over medium heat, add the sausage and begin to cook for about 3-4 minutes (no oil is needed before adding the sausage). Add the onion to saute for 1-2 minutes then the garlic, spices, and hot sauce. Cook for an additional minute.
- To the pot add the chicken broth, beans, and potatoes. Cover and simmer for 20 minutes or until the potatoes are fork-tender.
- Lastly, add the kale and stir to let it wilt.
- Lastly, add the heavy cream. Cook for another minute until the kale turns a deeper shade of green and wilts.
- Serve and top with cracked pepper and/or red pepper flakes if desired.
Notes
Nutrition
