The Best Spicy Potato Soup with Kale and Sausage
Creamy, spicy soup with ground sausage, potatoes and kale. Mmmm! What could be better? This cream based soup is just creamy enough, with the right amount of spice. The sausage and potato pairs perfectly with the kale to give it just the right flavor you are looking for. Add a salad, like my Arugula Salad with Feta and Lemon Vinaigrette and you’ve got one delicious meal!
Sausage, potatoes and kale-a match made in heaven. Or more aptly, the pot on your stove top. And you’re going to want to make this match as often as you can. It’s so hearty and spicy and delicious! Perfect for the upcoming fall days. If you cook the sausage and potatoes ahead of time, this could even make a simple, weeknight meal when you don’t want to spend much time in the kitchen but still want something good and hearty. Soups don’t always seem so filling, but believe me, a soup with potatoes and sausage is very filling.
Ingredients
So, what’s in this delicious dish? Let me tell you.
- Russet potatoes-skin on-scrubbed very well. Usually when I use russet potatoes, I take the skin off. Not in this recipe, you want the skin on. Be sure to scrub them very well and remove the ‘eyes’.
- Sausage– 1 lb of bulk sausage, as much or as little spice as you would like.
- Broth– chicken or vegetable.
- Whole milk or cream. You could use 2% if that’s all you have, but anything less than that just won’t be as creamy.
- Kale, Arugula, or Spinach– You could even do a mix of all three if you would like.
- Shallots– or half a yellow onion if you don’t have any shallots. I love shallots for their mild, garlicky-onion flavor.
- Spices– Cumin, red pepper flakes, and paprika. If you don’t like it too spicy, just add less red pepper or omit entirely.
- Salt and pepper
How to Make Spicy Potato Soup
This soup is soup-er (see what I did there) easy to make, especially if you boil the potatoes ahead of time. No worries if you didn’t, it’s still easy to make. First, you’ll set your potatoes to boil. At the same time, you’ll cook your sausage. While these two things are cooking, you can slice up your shallots. You’ll have to keep an eye on the sausage and stir so it doesn’t stick to the bottom of your pan.
To get rid of some of the grease, you’ll want to transfer the cooked sausage to a paper towel lined plate once it’s done cooking. Once the potatoes are done, drain the water. You’ll want to slice them into thin rounds. They will be hot to work with so be careful. Or, you can boil the potatoes ahead of time and put them in the fridge so they will be cold to work with.
Now for the best part….
Saute the shallots in the left over sausage grease. So good! This really adds flavor to the shallots and to the dish overall. Saute until soft and translucent and slightly browning.
Once the shallots are done, add the broth and cream into the pot. Add the potatoes, sausage and spices and bring to a gentle boil over medium heat for just a few minutes. Add whatever greens you are using (kale, arugula, spinach) and cover to let them wilt. After a few minutes, stir the greens into the soup and tada! you are done.
This soup really is so delicious. Pair with a crusty bread, like my Pan Cubano or Focaccia Bread, and you are all set. If you love potato based soups like I do, check out my One Pot Roasted Poblano Soup with Potatoes.
Store in an airtight container in the refrigerator for up to three days.
I do not recommend freezing this soup. The cream will have a funny texture after being frozen, and the kale will not hold up very well either. This soup is best eaten as fresh as possible.
You can cook the sausage either the day before of earlier in the day. You can also cook and slice the potatoes either the day before or earlier in the day.
No worries if you aren’t able to cook the potatoes ahead of time. While the potatoes are cooking, you can complete the other prep work.
Yes, you can substitute the sausage for ground turkey or even ground chicken. You can also use whole milk rather than heavy whip, though it may be a little less creamy. There shouldn’t be much of a noticeable difference.
Spicy Potato Soup with Sausage and Kale
Ingredients
- 6 medium Russet potatoes
- 1 pound bulk sausage
- 4 cups broth, chicken or vegetable
- 2 cups heavy cream
- 3 shallots
- 5 ounce package of kale, spinach or arugula
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1/2 teaspoon each salt and pepper, or to taste
Instructions
- Scrub clean and remove 'eyes' from six Russet potatoes. Set to boil in a medium pot.
- In a large stock pot, add the bulk sausage and cook thoroughly. As it cooks, you will want to break it apart so that it is in small crumbles.
- Slice shallots as potatoes and meat are cooking.
- Once meat is done, remove from pot onto paper towel line plate. This will help soak up a lot of the grease. Reserve a bit of it in the pan as you will be sauteeing the shallots in the grease.
- Add the sliced shallots to the large stock pot and saute until soft and translucent and slightly browned. Set these aside once they are done. You can add them to the same plate as the sausage.
- Once the potatoes are done, slice them into rounds. If they are still hot, you may want to use a paper towel to hold them when slicing,
- Add the 4 cups of broth and 2 cups of cream to the stock pot. Add the sausage, potatoes and spices. Stir to incorporate. Bring to a gentle boil. Add the greens and push down into the soup so the greens are completely covered. Bring to a boil again. Stir soup so everything is fully incorporated.
- Once greens are fully incorporated, the soup is ready to eat. Pair with buttered, crusty bread. Yum!
Notes
- Store in an airtight container in the refrigerator for up to three days.
- Sub whole milk for heavy cream if desired.
- Sub ground turkey or chicken for sausage if desired.
- Can make sausage and potatoes ahead of time.
Nutrition
About Author
