These sausage and potato kale soup bowls pack protein‑rich smoked turkey sausage, tender Yukon gold potatoes, creamy broth, and nutrient‑dense kale for a satisfying family meal in under an hour. From the first spoonful, this tested, trusted recipe brings cozy flavor and everyday comfort right to your table. I first served it on a chilly evening when my little one needed something wholesome , and it was declared “approved!” by everyone around the table.
Prep Time: 15 minutes · Cook Time: 35 minutes · Total Time: 50 minutes
What You’ll Need
- 2 tbsp olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt & black pepper, to taste
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 12 oz smoked turkey sausage, sliced
- 2 lb baby Yukon Gold potatoes, quartered
- 5 cups chicken stock
- ¾ cup heavy cream
- 1 tbsp all‑purpose flour
- 4 cups shredded kale (Tuscan or curly)
Step‑By‑Step Instructions (Betty’s tested process)
- Sauté the aromatics: In a large pot over medium‑low heat, warm the olive oil. Add onion, garlic, a pinch of salt and pepper, and cook until onions soften , about 5 minutes. Stir in smoked paprika and oregano for that cozy depth.
- Brown the sausage: Add the smoked turkey sausage pieces and cook, stirring now and then, until lightly browned, about 5–6 minutes , this brings out the savory flavor.
- Simmer the potatoes: Pour in the quartered potatoes and chicken stock. Bring everything to a gentle boil, then lower to a simmer. Cover and cook until potatoes are soft, roughly 12–15 minutes.
- Thicken it up: Whisk together heavy cream and flour until smooth. Stir into the pot, bring to a boil again, then simmer for 5 minutes , stir often so you don’t miss that creamy texture.
- Final season and kale: Taste and adjust salt and pepper. Add shredded kale and simmer just 5 more minutes until tender and bright green. Ladle into bowls and enjoy!
Betty’s Family Tips
- Use any smoked sausage you love , even chicken or turkey kielbasa works beautifully.
- If your potatoes need more time, keep simmering gently , just don’t rush to mash them!
- Want extra flavor? Stir in a splash of lemon juice or thyme at the end for freshness.
Nutrition Highlights (per serving)
- Protein‑rich from smoked turkey sausage
- Fiber and vitamins from kale and potatoes
- Creamy comfort without over‑richness
Flavor Tweaks You’ll Love
- Toss in shredded carrots or celery when sautéing for extra veggies.
- Stir in grated Parmesan or a sprinkle of crispy bacon bits before serving.
- Swap kale for spinach in a pinch , still gets that color and nutrition.
Storage & Make‑Ahead Magic
- Refrigerator: Keeps beautifully for up to 3 days , just reheat gently on the stove.
- Freezer: Ladle cooled soup into containers and freeze up to 3 months. Thaw overnight and reheat slowly, adding a splash of stock if needed.
Learn from My Mistake
One time, I accidentally added the kale too early , and it turned grey and mushy. Lesson learned: wait until the last few minutes! Now I treat that bright green kale like the show‑stopper it is.
FAQ
- Can I use sweet potatoes? Yes! Cube them and follow the same simmer time.
- Can I make this dairy‑free? Absolutely , swap coconut milk or an unsweetened plant‑based creamer for a lighter version.
Give it a try and let me know how your family reacts , this trusted soup is made to share and savor!