Sausage & Potato Soup


  • 3/4 pounds Italian sausage links
  • 3 thick slices bacon (diced)
  • 3 tablespoons butter
  • 1 large onion (chopped)
  • 1 cup sliced carrots
  • 1/4 teaspoon dried thyme
  • 1 clove garlic (finely minced)
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock (low sodium)
  • 4 cups diced potatoes
  • 1 1/2 to 2 cups chopped kale (fresh or frozen)
  • 2 tablespoons chopped parsley
  • 1 cup heavy cream
  • 1 teaspoon Kosher salt (or to taste)
  • Freshly ground black pepper (to taste)
  • Optional Garnish: Shredded cheese

Cooking Instructions

Step 1: With a fork, prick the sausages in several places. Place them in a Dutch oven or large saucepan. Add water to cover and bring to a boil. Reduce the heat to low, cover the pan, and cook the sausages for about 20 minutes. Remove the sausages to a cutting board and slice them thinly. Set aside.

Step 2: Put the diced bacon in a skillet over medium heat; cook until it is crisp and browned, turning and stirring frequently. Remove the bacon to paper towels to drain.

Step 3: Transfer 1 tablespoon of the bacon drippings to the pan used to cook the bacon. Add the butter to the pan and place it over medium heat.

Step 4: When the butter has melted, add the chopped onion and sliced carrots. Cook until the onions are tender, stirring frequently. Add the thyme and garlic and continue cooking for 1 minute longer, stirring constantly.

Step 5: Add the flour to the pan and stir to blend. Continue cooking for about 2 minutes, stirring constantly.

Step 6: Add the chicken stock and bring to a boil, stirring frequently.

Step 7: Cover the pan and reduce heat to low; simmer for 10 minutes.

Step 8: Add the reserved browned sausage slices and potatoes; cover and cook for 15 minutes longer.

Step 9: Add the kale; cover and cook for 5 to 10 minutes longer, or until the vegetables are very tender.

Step 10: Add the heavy cream to the soup and stir to blend. Taste and add salt and pepper, as needed. Continue cooking until the soup is hot.

Step 11: Crumble the reserved bacon over the soup and garnish with cheese, if desired.

Serve this soup with crusty bread or buttered biscuits & enjoy this recipe from TheSpruceEats!