Sausage, Potato, and Kale Soup

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I first made this soup in a battered Dutch oven after the grocery store had marked down kale at $1.49, and I've been making it ever since because once you get the sausage right, everything else falls into place.

The trick is browning the sausage well before adding anything else — that fond sticks to the bottom of the pot and flavors every bite afterward. I usually double the batch on purpose because leftovers taste even better the second day, when the potatoes have absorbed all the sausage fat and the kale goes soft around the edges.

Don't skip the splash of acid at the end. A tablespoon of apple cider vinegar or lemon juice lifts what would otherwise be a heavy soup into something bright and drinkable enough to eat with just bread on the side.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the soup

2 tbsp olive oil plus more if needed
1 lb smoked sausage sliced into ½-inch rounds
1 large yellow onion diced
4 cloves garlic minced
3 medium russet potatoes peeled and cubed (about 2 cups)
6 cups low-sodium chicken broth
4 cups chopped kale stems removed
1 bay leaf
½ tsp red pepper flakes optional

For finishing

1 tbsp apple cider vinegar or lemon juice
Salt and freshly ground black pepper to taste
Shredded Parmesan cheese for serving
Crusty bread for serving

Method

Heat olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the sliced sausage in a single layer (cook in batches if your pot is small) and let it brown undisturbed for 3–4 minutes per side until deeply golden. Remove with a slotted spoon, leaving the fat behind.
Reduce heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, for 5–6 minutes until softened and translucent. Add the garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant but not browned.
Return the sausage to the pot along with the cubed potatoes and pour in the chicken broth. Stir, scraping up any browned bits stuck to the bottom of the pot — this is where most of the flavor lives. Add the bay leaf.
Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15–20 minutes until the potatoes are tender when pierced with a fork (they should offer little resistance but not be mushy).
Stir in the chopped kale — it will look like a lot at first but wilts down quickly. Cook for another 3–4 minutes until the kale is bright green and tender. Remove the bay leaf.
Stir in the apple cider vinegar or lemon juice, then taste and season with salt and pepper as needed (smoked sausage can be salty, so hold off on extra salt at first). Ladle into bowls and serve with Parmesan and crusty bread.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 20gFat: 16gSaturated Fat: 5gCholesterol: 45mgSodium: 890mgPotassium: 720mgFiber: 4gSugar: 3gVitamin A: 45IUVitamin C: 35mgCalcium: 120mgIron: 3mg

Notes

**Storage:** Keeps in the refrigerator for up to 4 days or freezes well (without the cheese) for 3 months. The kale may darken slightly when reheated — this is normal and doesn't affect flavor. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the soup seems too thick.

**Substitutions:** Andouille or kielbasa work equally well for the smoked sausage. Swap kale for Swiss chard or collard greens in equal amounts. For dairy-free, skip the Parmesan and use olive oil instead when browning the sausage.

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