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Sausage Potato Soup

Sausage potato soup with creamy broth, tender Yukon gold potatoes, and wilted kale—made by simmering, then stirring in cream and beans for a thick, comforting texture. Browned Italian sausage adds savory depth, while a quick mash creates a hearty, spoon-coating finish.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Sausage Potato Soup
  • 1 lb Italian sausage Casings removed.
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 1 kale Bunch; stems removed and torn (or use spinach).
  • 1 spinach Optional alternative to kale; stems removed and torn.
  • 1 onion Diced.
  • 4 garlic Cloves minced.
  • 5 cup chicken broth
  • 1 can (14 oz) white beans Drained.
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.5 salt To taste (use a pinch or more as needed).
  • 0.5 pepper To taste (use a pinch or more as needed).
  • 1 parmesan For serving.
  • 1 olive oil For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the base
  1. Heat a large pot over medium-high heat and brown the Italian sausage, breaking it up; drain excess fat and remove.
  2. Sauté the onion in the same pot for 4 minutes, then add the garlic and red pepper flakes and cook 1 minute.
Simmer potatoes until tender
  1. Add the chicken broth, Yukon gold potatoes, and Italian seasoning, bring to a boil, then simmer 18-20 minutes until the potatoes are tender.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the soup, then stir in the white beans and heavy cream.
  2. Return the browned sausage to the pot, add the kale, and cook 3-4 minutes until wilted.
  3. Season with salt and pepper to taste and serve hot with parmesan and a drizzle of olive oil.

Notes

Pro tip: mash only a portion of the potatoes so the soup stays thick but still has some chunks. Store in the fridge up to 4 days; freeze up to 2 months (cream may slightly change texture—stir well when reheating). For a lighter option, use half-and-half instead of heavy cream for similar richness with fewer calories.