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Sausage Potato Soup

Sausage potato soup with Yukon Gold potatoes and white beans in a creamy broth. Browned Italian sausage and a quick potato mash make the soup thick and comforting without blending.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, casings removed
  • 1 lb Italian sausage casings removed
Yukon gold potatoes, peeled and cubed
  • 3 lb Yukon gold potatoes peeled and cubed
kale or spinach, stems removed and torn
  • 1 bunch kale or spinach stems removed and torn
onion, diced
  • 1 onion diced
garlic, minced
  • 4 clove garlic minced
chicken broth
  • 5 cup chicken broth
white beans, drained
  • 1 can (14 oz) white beans drained
heavy cream
  • 1 cup heavy cream
Italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
salt and pepper to taste
  • 1 salt to taste
  • 1 pepper to taste
parmesan and olive oil for serving
  • 1 parmesan for serving
  • 1 tbsp olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sausage in a large pot over medium-high heat, breaking it up as it cooks until no longer pink. Drain excess fat and remove.
Sauté aromatics
  1. Sauté the onion in the same pot for 4 minutes until softened, stirring occasionally for even cooking. Add the garlic and red pepper flakes and cook for 1 minute until fragrant.
Simmer the soup
  1. Add the broth, potatoes, and Italian seasoning, then bring to a boil over medium-high heat. Reduce to a simmer and cook for 18-20 minutes until the potatoes are tender.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the broth, then stir in the white beans and cream. Return to a gentle simmer.
  2. Return the sausage to the pot, add the kale, and cook for 3-4 minutes until wilted. Keep the heat at a steady simmer so the soup stays creamy.
  3. Season with salt and pepper to taste, then serve hot with parmesan and a drizzle of olive oil on top. Serve immediately while the kale is tender.

Notes

Pro tip: mash only a portion of the potatoes so the soup is creamy but still has chunks. Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream.