Creamy Potato Soup with Smoked Sausage

This hearty potato soup with smoked sausage and kale is rich, cozy, and full of savory flavor. Tender potatoes simmer with smoky sausage, fresh kale, garlic, onion, herbs, broth, and milk for a creamy soup that feels comforting without being complicated. It is an easy weeknight dinner that comes together in about 35 minutes and makes a warm, satisfying bowl for cold days, busy evenings, or any time you need a simple homemade soup.

This smoked sausage, kale, and potato soup is inspired by the same comforting flavors people love in creamy sausage soups. It is filling, easy to prepare, and made with everyday ingredients that bring plenty of flavor to the pot. The smoked sausage adds depth, the potatoes make the soup hearty, and the kale gives it color, texture, and freshness.

One of the best things about this potato soup recipe is how quickly it comes together. You sauté the aromatics, sausage, kale, and herbs first so the flavors can build, then add the potatoes, broth, and milk. After a short simmer, the potatoes become tender and the soup is ready to serve. It tastes like a slow-simmered comfort meal, but it is simple enough for a regular weeknight dinner.

This soup is creamy without being heavy. Soy milk works well for a lighter finish, but whole milk, half and half, or heavy cream can also be used depending on the texture and richness you prefer. Serve the soup warm with bread, a crisp salad, or enjoy it on its own as a complete and cozy meal.

Ingredients

You only need a short list of ingredients to make this creamy potato soup with smoked sausage and kale. Each ingredient adds something important, from smoky flavor to hearty texture and herby aroma.

• Butter and Olive Oil: Used for sautéing the onion, garlic, sausage, and kale while adding richness to the base of the soup.
• Onion: Yellow onion works especially well, but another onion can be used if that is what you have on hand.
• Garlic: Fresh chopped garlic gives the soup a bold, savory flavor. Garlic powder may be used as a substitute.
• Smoked Sausage: Kielbasa or andouille-style smoked sausage both work well. Slice it into 1/4-inch rounds so it cooks evenly and flavors the broth.
• Kale: Tear the kale leaves into bite-sized pieces before adding them to the pot.
• Salt and Black Pepper: Season the soup to taste, adjusting at the end if needed.
• Fresh Rosemary: A sprig of rosemary adds a fragrant, earthy flavor. A small amount of dried rosemary can be used instead.
• Dried Thyme: Thyme balances the smoky sausage and gives the soup a warm, savory note.
• Potatoes: Wash and cube the potatoes so they cook quickly and become tender in the soup.
• Chicken Broth: Low-sodium, fat-free chicken broth is used here, but regular chicken broth also works.
• Milk: Soy milk creates a creamy finish. Whole milk, half and half, or heavy cream can also be used.

How to Make Potato Soup with Smoked Sausage and Kale

This easy potato soup recipe follows a simple stovetop method. Start by building flavor with the sausage, onion, garlic, kale, and herbs. Then add the potatoes and liquids, simmer until tender, and finish the soup with final seasoning.

• Sauté the aromatics, sausage, kale, and seasonings. Set a large soup pot over medium-high heat. Add the butter and olive oil. Once hot, stir in the diced onion, chopped garlic, smoked sausage, kale, salt, pepper, rosemary, and thyme. Cook for about 8 minutes, stirring occasionally, until the onion softens and the sausage begins to flavor the pot.
• Add the potatoes, broth, and milk. Stir in the cubed potatoes and cook for 1 minute. Pour in the chicken broth and milk, then bring the soup to a boil.
• Simmer until tender. Reduce the heat and simmer for 10 to 14 minutes, or until the potatoes are fully cooked and tender.
• Finish and serve. Remove the soup from the heat. Taste and adjust the salt and pepper if needed. Discard the rosemary sprig, ladle the soup into bowls, and serve warm.

Serving Ideas

This potato soup with smoked sausage and kale is filling enough to serve as a main dish, but it also pairs well with simple sides. A crisp salad adds freshness next to the creamy soup, especially one with tomatoes, cucumbers, feta, or leafy greens.

Bread is always a good choice with a warm bowl of soup. Serve it with garlic breadsticks, skillet bread, olive bread, lavash, cornbread casserole, or any crusty bread that can soak up the flavorful broth. If you want a more protein-rich dinner, serve the soup alongside tender chicken breasts or another simple chicken dish.

How to Store and Reheat Leftovers

• Refrigerate: Store leftover potato soup in an airtight container in the refrigerator for 2 to 3 days.
• Freeze: Freeze the soup for up to 2 months. Leave a little space at the top of the container because liquid expands as it freezes. Thaw in the refrigerator before reheating.
• Reheat: Warm the soup in a small saucepan over medium heat until heated through, stirring occasionally. You can also reheat individual portions in the microwave.

More Easy Soup Recipes

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• Cream of Zucchini Soup
• Ham and Bean Soup
• Italian Wedding Soup
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4.50 from 34 votes

Potato Soup with Smoked Sausage and Kale

by Katerina Petrovska

Warm up with this hearty potato soup packed with smoky sausage, tender potatoes, and fresh kale.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 10 Servings

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 3 cloves garlic, finely chopped
• 1 package (14 ounces) smoked sausage, such as kielbasa or andouille, sliced into 1/4-inch rounds
• 4 cups torn kale leaves
• salt and fresh ground black pepper, to taste
• 1 sprig fresh rosemary
• ½ teaspoon dried thyme
• 3 cups cubed potatoes
• 4 cups low-sodium fat-free chicken broth
• 2 cups milk, soy milk used, with other options noted below

Instructions

• Melt the butter and heat the olive oil in a soup pot set over medium-high heat.
• Add the diced onion, garlic, sliced smoked sausage, kale, salt, pepper, rosemary sprig, and thyme. Stir well and cook for 8 minutes, stirring occasionally.
• Stir in the potatoes and cook for 1 minute.
• Add the chicken broth and milk, then bring the soup to a boil.
• Reduce the heat to a simmer and cook for 10 to 14 minutes, or until the potatoes are fully cooked and tender.
• Remove from the heat.
• Taste and adjust the salt and pepper as needed.
• Remove and discard the rosemary sprig.
• Ladle the soup into bowls and serve warm.

Equipment

• Dutch oven or large soup pot
• Measuring cups and spoons

Notes

• Sausage: Polish kielbasa and andouille sausage both work well in this soup. Italian sausage, chicken sausage, or turkey sausage can also be used.
• Leafy greens: Kale is a great choice, but collards, mustard greens, mixed greens, or baby spinach are good alternatives.
• Vegetables: Carrots, celery, and leeks can be added if you want more vegetables in the soup.
• Dairy options: Soy milk keeps the soup lighter, but any milk can be used. Half and half or heavy cream can also be stirred in near the end of cooking.

Nutrition

Serving: 1.5cups
| Calories: 248kcal
| Carbohydrates: 7g
| Protein: 9g
| Fat: 21g
| Sodium: 418mg

Nutritional information is an estimate and provided as a courtesy. Values may vary depending on the ingredients and tools used.