Sausage Potato and Kale Soup

Sausage Potato and Kale Soup

Is it obvious how much I make soup in the fall and winter? 🙂 I love everything about soup as a main dish for dinner. It is a great way to get extra veggies into my kids, and it leaves everyone satisfied. Most soups are pretty easy to prepare. If you add in some bread or rolls and maybe a side salad you have a complete meal in a flash.

I like to make this with smoked beef sausage but you could sub smoked pork or turkey sausage instead. You could also add more veggies (I sometimes add carrots) or switch the kale for carrots or another vegetable if you don’t like kale. You can also use cauliflower instead of potatoes if you have the needed to leave potatoes out.

The seasoning for this is pretty simple. Garlic and onion, paprika, herbs. I added some caraway seeds this time and they were delicious in it. I usually try to serve my soups with homemade bread or rolls, but today I had a loaf of frozen garlic bread in my freezer I needed to use up so I made that with it. A dollop of sour cream on top when serving makes it perfect (I forgot to add it until after I took the pic). This soup only takes about 30 minutes to make, but it tastes wonderful. Enjoy!

Sausage Potato and Kale Soup

beef sausage, potato and kale soup with garlic and paprika
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Soup
Servings 4 servings


  • 1 lb smoked beef keilbasa
  • 1 onion chopped
  • 6 cloves garlic minced
  • 4 medium potatoes peeled and cubed
  • 1 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp caraway seeds
  • 32 oz chicken broth
  • 2 tbsp cream
  • 1 package frozen kale or 1 bunch fresh
  • salt and pepper to taste


  • Heat a stock pot or large sauce pan over medium heat. Add the sausage and cook, stirring occasionally until it browns and renders some of it's fat.
  • Add the onion, garlic, and carrot if you are using. Cook for a few minutes until fragrant. Add the spices and some salt and pepper. Pour in the chicken broth and add the potatoes.
  • Bring to a boil and reduce to a simmer. Cook for 20 minutes or until the potatoes are tender. Mash some of the potatoes with a fork or masher to help thicken the soup.
  • Add the kale and the cream and let simmer a little bit. Taste and adjust the seasoning.
Keyword Beef, Lunch, Main Dish, Soup

Leave a Reply

%d bloggers like this: