Sometimes you just need a bowl of soup. Maybe the weather is chilly, maybe you aren’t feeling fabulous or maybe you just want a delicious bowl of soup… whatever your reason may happen to be, this smoked sausage, kale and potato soup is exactly what you need.
With beautiful smokey flavors from the andouille sausage, earthiness from the kale, hearty texture from the potatoes and a warmly spiced broth, this soup is like a big bear hug in a bowl.
Let’s get it started…
To begin, you will need 14 ounces of smoked andouille sausage, 1 large yellow onion, 4 cloves of garlic, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 6 cups of chicken stock, 4 large yukon gold potatoes, 6 ounces of kale, 1/4 cup of heavy cream and 1/4 cup of finely shredded parmesan.
Start by slicing your smoked andouille sausage into 1/2″ rounds and placing them into a large soup pot or dutch oven. Place your pot over medium high heat and cook until the sausage is browned on both sides.
Once the sausage is browned and crispy, transfer it onto a plate and set it aside for now.
Now add 1 large diced yellow onion into the pot and let it cook in the brown bits and fat left behind from the sausage for about 5 minutes.
Once the onions have started to soften, add 4 cloves of garlic, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper into the pot and stir to combine.
Add 6 cups of chicken stock and bring the soup up to a simmer.
While you are waiting for the soup to begin simmering, finely shred about 1/4 cup of parmesan. You can use pre-shredded parmesan, but it will not incorporate as well as freshly shredded parmesan will.
Once the soup is simmering, add your cubed yukon gold potatoes into the soup, cover the pot and let the soup simmer for 15 minutes or until the potatoes are fork tender.
Now that the potatoes are tender, reduce the heat to medium low and add the sausage back into the soup along with 6 ounces of chopped kale, 1/4 cup of heavy cream and your shredded parmesan.
Let the soup cook uncovered over medium low heat for 2-3 minutes before serving.
Ladle some of your beautiful soup into a big bowl (make sure you get a few pieces of smoked sausage) and shave a little more parmesan over the bowl…
Doesn’t this soup look inviting? The warm, spicy flavors in the broth are way at the top of my list and the texture of the crispy sausage, the kale and those tender potatoes come together is a really delicious way.
I love serving this smoke sausage, kale and potato soup with some hearty wheat bread and lots of shredded parmesan. It is hearty, comforting and I can’t wait for you to try this soup.
You are going to love it!
Smoke Sausage, Kale & Potato Soup
Ingredients
- 14 ounces smoke andouille sausage, sliced
- 1 large yellow onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken stock
- 4 large yukon gold potatoes, cubed
- 6 ounces kale, stems removed, leaves chopped
- 1/4 cup heavy cream
- 1/4 cup parmesan, finely shredded
Instructions
- Place the sliced smoked andouille sausage into a large pot or dutch oven and place over medium high heat
- Cook until the sausage is browned, transfer the sausage onto a plate and set it aside for now
- Reduce the heat to medium and add 1 chopped yellow onion into the pot
- Cook for 5 minutes, stirring occasionally
- Add 4 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in with the softened onions and stir to combine
- Add 6 cups of chicken stock and bring the soup to a simmer
- Once the soup is simmering, add 4 cubed yukon gold potatoes and cook covered for 15 minutes or until the potatoes are fork tender
- Reduce the heat to medium low
- Add the browned sausage, 6 ounces of chopped kale, 1/4 cup of heavy cream and 1/4 cup of finely shredded parmesan
- Cook uncovered for 2-3 minutes
- Serve garnished with additional shredded parmesan and crusty bread
