Description
Sausage Potato Soup is a hearty and creamy American classic, combining flavorful Italian sausage with tender potatoes, savory broth, and nutrient-packed kale or spinach. This comforting stovetop soup is perfect for chilly days, offering a rich, satisfying meal that’s easy to prepare and customizable with options like milder sausage or lighter cream substitutes.
Ingredients
Scale
Sausage and Aromatics
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
Broth and Potatoes
- 4 cups chicken broth
- 1 cup water
- 1 1/2 lbs Yukon gold or russet potatoes, peeled and diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Finishing Ingredients
- 1 cup heavy cream
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- Cook the Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned and cooked through, breaking it into crumbles as it cooks. This usually takes about 6-8 minutes. Once done, remove the sausage with a slotted spoon and set it aside to keep warm.
- Sauté Onion and Garlic: Using the same pot, add the olive oil. Add the diced onion and sauté for about 3 to 4 minutes, or until the onion becomes soft and translucent. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning and to release its fragrance.
- Add Liquids and Potatoes: Pour in the chicken broth and water to the pot. Add the peeled and diced potatoes along with dried thyme and crushed red pepper flakes if you prefer some heat. Increase the heat and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Combine Sausage and Cream: Return the cooked sausage to the pot. Stir in the heavy cream and chopped kale or spinach. Continue simmering for another 5 minutes, just until the greens are wilted and the soup is heated through.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, optionally topped with grated Parmesan cheese for an extra layer of flavor.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Turkey or chicken sausage can be used as a leaner alternative to Italian sausage.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If using spinach, add it at the very end to avoid overcooking as it wilts faster than kale.
