Potato, Sausage and Kale Soup

Ingredients

• 6–8 small red potatoes (up to 8, depending on size)small red potatoes
• 10 ml (2 teaspoons)light olive oil
• 150 g (1 cup), dicedyellow onion
• 2 cloves, peeled and finely mincedfresh garlic
• 1 teaspoon, choppedfresh thyme leaves
• 454 g (1 pound)mild breakfast sausage
• 30 g (¼ cup)unbleached plain flour
• 2 pinches, or to taste (optional)red pepper flakes
• 1.42 litres (6 cups)low-sodium chicken stock
• 473 ml (2 cups)half-and-half
• about 60 g (2 cups), choppedfresh kale
• to tastekosher salt
• to tastefreshly ground black pepper

Instructions

1. 1

   Cook the potatoes

   Put the potatoes in a heavy-based pot or Dutch oven and cover with water by about 5 cm. Bring to the boil, then lower the heat to medium-low and simmer with the lid slightly ajar for 20–25 minutes, until a fork passes easily through them. Prepare the remaining ingredients while they cook.

2. 2

   Drain and dice

   Drain the potatoes in a colander and return the empty pot to the hob. Once the potatoes are cool enough to handle, cut them into bite-sized pieces.

3. 3

   Soften the aromatics

   Add the olive oil, onion and a pinch of kosher salt to the pot. Cook for about 5–8 minutes, until the onion is soft and translucent. Add the garlic and thyme, then cook for 1–2 minutes.

4. 4

   Brown the sausage

   Add the sausage and cook over medium to medium-low heat for about 10–15 minutes, until browned and fully cooked. Leave the browned bits on the bottom of the pot; they add flavour to the soup.

5. 5

   Build the broth

   Stir in the flour until it is fully absorbed and no dry flour remains. If needed, add a little more flour to absorb any remaining fat. Add a few pinches of red pepper flakes, then pour in the chicken stock while scraping the browned bits from the pot. Stir in the half-and-half.

6. 6

   Simmer the soup

   Bring the soup to a simmer and cook until it begins to thicken. Add the diced potatoes and kale, then cook for about 15 minutes more, until the kale has wilted and the soup is thick. Alternatively, once the kale has wilted, thicken the soup with a slurry of 2 tablespoons cornflour mixed with 2 tablespoons cold water.

7. 7

   Season to taste

   Taste the soup and season with kosher salt and freshly ground black pepper.

8. 8

   Serve the soup

   Ladle into bowls and serve with crusty bread.

What is potato, sausage and kale soup?

This is a hearty American-style soup built around potatoes, pork sausage and leafy kale in a creamy broth. It has the cosy character of a one-pot supper, with the sausage and stock providing a savoury base.

In this version, potatoes are cooked separately before being added, so they can be cut into pieces and kept tender in the finished soup. Flour helps give the broth body, while the kale brings a fresh, slightly earthy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 22g protein, 25g carbs, 32g fat.

The potatoes, flour and onion provide most of the carbohydrates, while the sausage and half-and-half contribute much of the fat. Sausage also supplies protein, with smaller contributions from the dairy and kale. Balance the bowl with extra kale or a simple side salad, and choose either bread or grilled cheese alongside it.

Choosing the potatoes

Red potatoes: Their waxier texture helps the pieces hold their shape after simmering in the soup.

Doneness: Cook them until a fork passes through without resistance, then let them cool enough to dice safely.

Build flavour in the pot

Onion and garlic: Let the onion soften before adding the garlic, which needs only a short time to cook without browning.

Sausage: Brown it well and keep the savoury bits on the pot's base. Scraping them up as the stock goes in brings their flavour into the broth.

Get a creamy, thick broth

Flour: Stir it into the sausage until there are no dry patches. This helps thicken the liquid as the soup simmers.

Half-and-half: Stir it in after the stock for a creamy finish. Keep the soup at a simmer rather than a hard boil as it thickens.

Cook the kale just until tender

Kale: Add it with the diced potatoes so it has time to wilt into the broth. The stated final simmer is about 15 minutes, until the soup thickens and the greens soften.

Texture: The potatoes should remain in bite-sized pieces, while the broth should coat them rather than feel watery.

Plan the cooking time

Potatoes first: They need 20–25 minutes to cook, with preparation of the other ingredients fitting into that time.

Final simmer: Allow about 15 minutes after adding the potatoes and kale, in addition to softening the onion and cooking the sausage. Keep an eye on the pot so the creamy broth simmers gently.

What to serve alongside

Bread: Crusty bread is a natural partner for the creamy broth and makes it easy to scoop up the last spoonfuls.

Grilled cheese: A melty sandwich makes the meal especially filling; serve a modest piece if you want the soup to remain the main event.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they are ready to cook at about the same time.
• Keep the pot's browned sausage bits in place when adding the stock.
• Stir the flour thoroughly into the sausage mixture before pouring in the liquids.
• Keep the soup at a gentle simmer once the half-and-half is added.
• Taste before adding salt, as the sausage and stock already bring seasoning.

Variations

• More heat: Add extra red pepper flakes to taste.
• Cornflour thickening: Use the suggested slurry of 2 tablespoons cornflour and 2 tablespoons cold water if you prefer not to rely on flour alone.
• Milder greens: Use a little less kale for a less pronounced leafy flavour.
• Bread on the side: Serve with crusty bread for dipping.
• Grilled cheese: Pair each bowl with a melty grilled cheese sandwich for a heartier meal.

Common mistakes to avoid

• Undercooking the potatoes: Simmer until a fork passes through them easily before draining.
• Discarding the browned bits: Scrape them up with the stock to carry their flavour into the broth.
• Leaving flour lumps: Stir until the flour is absorbed before adding the liquids.
• Boiling the creamy soup hard: Keep it at a simmer as it thickens.
• Adding salt too early: Season at the end, tasting first because the sausage and stock may already be salty.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; avoid bringing the creamy soup to a hard boil.

Frequently asked questions