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Sausage Potato Soup

Sausage potato soup with creamy broth, tender Yukon gold potatoes, and wilted kale. Brown Italian sausage, simmer potatoes until soft, then mash and finish with white beans and heavy cream for a hearty texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, casings removed
  • 1 lb Italian sausage Casings removed
Yukon gold potatoes, peeled and cubed
  • 3 lb Yukon gold potatoes Peeled and cubed
kale or spinach, stems removed and torn
  • 1 kale or spinach Stems removed and torn
onion, diced
  • 1 onion Diced
garlic, minced
  • 4 garlic Minced
chicken broth
  • 5 cup chicken broth
white beans, drained
  • 1 can (14 oz) white beans Drained
heavy cream
  • 1 cup heavy cream
Italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
salt and pepper to taste
  • 1 salt To taste
  • 1 black pepper To taste
parmesan and olive oil for serving
  • 0.25 cup parmesan For serving
  • 1 tbsp olive oil For serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up as it cooks; drain excess fat and remove.
  2. Sauté the onion in the same pot for 4 minutes until softened.
  3. Add the garlic and red pepper flakes and cook for 1 minute, stirring until fragrant.
Simmer the potatoes
  1. Add the chicken broth, Yukon gold potatoes, and Italian seasoning; bring the soup to a boil.
  2. Simmer for 18-20 minutes until the potatoes are tender and easily pierced with a fork.
  3. Mash some of the potatoes in the pot to thicken the broth, leaving a few chunks for texture.
Finish and serve
  1. Stir in the white beans and then add the heavy cream until the soup looks creamy.
  2. Return the sausage to the pot and add the kale (or spinach); cook for 3-4 minutes until wilted.
  3. Season with salt and black pepper to taste.
  4. Serve hot with parmesan and a drizzle of olive oil on top.

Notes

Pro tip: mash only some potatoes so the soup stays thick but still spoonable. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove until steaming. Freezing is not recommended because the heavy cream may separate after thawing. For a lighter option, swap heavy cream with half-and-half and simmer 2-3 minutes longer.