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Cozy Loaded Sausage Potato Soup with Kale

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This isn’t just another soup recipe. It’s a full meal in a bowl, loaded with savory sausage, tender potatoes, and hearty kale, all swimming in a rich, creamy broth. It’s the kind of meal that turns a gray Tuesday into something you actually look forward to.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 tablespoons all-purpose flour
  • 1.5 pounds Yukon Gold potatoes, diced into 1/2-inch cubes
  • 3 cups chopped kale, stems removed
  • 1 large carrot, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Brown the Sausage: Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until nicely browned and cooked through, about 6 to 8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate and set aside. Leave the drippings in the pot.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the Roux: Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for about 1 minute to cook out the raw flour taste.
  4. Add the Liquid: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once incorporated, add the whole milk, dried thyme, and smoked paprika. Stir until smooth and combined.
  5. Simmer the Potatoes: Add the diced potatoes and carrots to the pot. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 15 to 20 minutes until potatoes are fork-tender.
  6. Wilt the Kale: Stir in the chopped kale and cook for 3 to 4 minutes until wilted.
  7. Finish and Serve: Return the cooked sausage to the pot. Stir in the heavy cream and let everything heat through for another 2 minutes. Season with salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese if desired.

Notes

Don’t let the soup come to a full rolling boil after adding milk and cream to prevent dairy from separating. For best results, use cold milk and cream. The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months (though texture may change slightly).

Nutrition

Keywords: sausage potato soup, kale soup, creamy soup, loaded soup, fall soup, winter soup, one-pot meal

Find it online: https://twinkletaste.com/cozy-loaded-sausage-potato-soup-with-kale/