Sausage, Potato, and Kale Soup

This Sausage, Potato, and Kale Soup is a comforting winter favorite, inspired by the Portuguese dish Caldo Verde. It’s a deliciously hearty soup with tender potatoes, smoky sausage, and vibrant kale. I love making this soup during the colder months because it’s quick, filling, and customizable to suit your taste.

For this version, I use smoked beef sausage, but you can swap in pork or turkey sausage to suit your preference. The key to great flavor is the smoked paprika, so make sure to use smoked paprika (not regular) for that rich, smoky taste. The soup also uses floury potatoes like Russet or Desiree, which break down to create a creamy, satisfying texture.

You can easily adjust the recipe to your liking with these great ideas:

• Add a chopped red bell pepper for a deeper flavor.
• Swap heavy cream for coconut cream to make it dairy-free.
• Add red pepper flakes for a spicy kick.
• Increase the garlic to taste.
• Try a vegetarian sausage for a plant-based version.
• Toss in a Parmesan rind for an extra layer of flavor.
• Add white beans for more protein and nutrition.
• Replace kale with cabbage, collards, or mustard greens.
• Use liquid chicken stock (like Better than Bouillon) for a richer broth.

This recipe makes 4 generous servings, but I always double it to ensure I have plenty of leftovers—this soup tastes even better the next day! If you make it, I’d love to see! Tag me on Instagram @thedaleyplate #thedaleyplate for a chance to be featured in my stories.

Sausage, Potato, and Kale Soup
Prep Time: 5 minutes | Cook Time: 25–30 minutes | Serves: 4

Ingredients:

• 1 lb smoked sausage (beef, kielbasa, or andouille), sliced into coins
• 1 medium yellow onion, finely chopped
• 4-6 cloves garlic, minced
• 1–2 heaping teaspoons smoked paprika (sweet)
• 4 medium potatoes, cubed (or 4–6 cups cauliflower florets for low-carb)
• 32 oz low-sodium chicken bone broth
• 2 tbsp heavy whipping cream or half & half
• 4 cups kale, roughly chopped (Tuscan or curly)
• Fresh ground black pepper, to taste

Method:

1. Stovetop Method:
   Heat a large saucepan over medium heat. Add the sausage and sauté for 2-3 minutes until golden. Then add the onion and garlic, cooking for 5 minutes until soft and fragrant.
   Stir in the smoked paprika, potatoes, and chicken broth. Cover and cook for 15–20 minutes until potatoes are soft enough to mash with a fork. If the soup is too thick, add more broth to reach your desired consistency. Taste and adjust the paprika.
   Add the kale and cream, simmer for 2-3 minutes until the kale is wilted, then season with fresh ground pepper. Serve hot!
2. Instant Pot Method:
   Set your Instant Pot to sauté mode and cook the sausage for 2-3 minutes until golden. Add the onion and garlic, sautéing for 5 minutes until softened.
   Stir in the smoked paprika, potatoes, and chicken broth. Close the lid and cook on high pressure for 6 minutes. After cooking, release the pressure and stir in the kale. Simmer for 2-3 minutes, stirring to wilt the kale and break up some potatoes to thicken the soup. Serve with freshly cracked black pepper.

Enjoy this cozy, hearty soup as a delicious dinner or a satisfying lunch!