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Cozy Sausage and Potato Soup: Easy One-Pot Dinner Recipe

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A hearty, one-pot soup with Italian sausage, Yukon Gold potatoes, and kale in a savory broth. Ready in under an hour, it’s the perfect cold-weather comfort meal.

Ingredients

Scale
  • 1 lb Italian sausage (mild or hot, casings removed if using links)
  • 1.5 lbs Yukon Gold potatoes (about 4–5 medium, cut into ¾-inch cubes)
  • 1 large bunch Lacinato kale (about 6–8 ounces, stems removed and leaves torn)
  • 1 medium yellow onion (diced)
  • 2 medium carrots (peeled and diced)
  • 2 ribs celery (diced)
  • 4 cloves garlic (minced)
  • 6 cups low-sodium chicken broth
  • ½ cup heavy cream (optional)
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • 2 bay leaves
  • Salt and black pepper (to taste)
  • 1 tablespoon olive oil

Instructions

  1. Prep all ingredients: dice onion, carrots, and celery into ¼-inch pieces; mince garlic; cut potatoes into ¾-inch cubes; tear kale into bite-sized pieces; measure broth and seasonings.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add sausage and cook, breaking it into crumbles, until deeply browned and crispy at edges, 6-8 minutes. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in pot.
  3. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and onion is translucent, 5-7 minutes. Scrape up browned bits from bottom of pot.
  4. Stir in garlic, thyme, red pepper flakes (if using), and a generous pinch of black pepper. Cook until fragrant, 30-60 seconds.
  5. Pour in ½ cup chicken broth and scrape up any remaining browned bits. Let bubble for 1 minute, then add remaining 5½ cups broth and bay leaves.
  6. Add potatoes and bring to a gentle boil. Reduce heat to maintain a steady simmer, cover, and cook until potatoes are tender when pierced with a fork, 15-20 minutes.
  7. Stir in browned sausage and add kale in handfuls, stirring after each addition until wilted. Simmer until kale is tender but still vibrant green, 3-5 minutes.
  8. If using cream, remove pot from heat and stir it in. Taste and adjust salt and pepper. Remove bay leaves.
  9. Let soup rest off heat for 5-10 minutes before serving. Ladle into bowls and serve with crusty bread or a simple green salad.

Notes

For best flavor, brown the sausage well to develop the Maillard reaction. Add kale at the end to keep it vibrant. The soup tastes even better the next day. For a dairy-free version, skip the cream or use full-fat coconut milk. For a vegetarian version, omit sausage, use vegetable broth, and add cannellini beans.

Nutrition

Keywords: sausage and potato soup, one-pot soup, kale soup, comfort food, easy dinner, cold weather soup

Find it online: https://gleefulfork.com/cozy-sausage-and-potato-soup-easy-one-pot-dinner-recipe/