Can this soup be frozen?

You can freeze this soup! Allow it to fully cool, then freeze in freezer bags or I love using souper cubes . After freezing, the texture of the soup will change slightly. The potatoes will be softer and you may need to add a little extra liquid when reheating.

Can you cut potatoes ahead of time for potato soup?

Once potatoes are cut, they can turn dark from being exposed to the air. To cut potatoes ahead of time, you'll need to store them, completely submerged, in a bowl of cold water in the fridge. This can be done up to 24 hours in advance of cooking.

Sausage Kale Potato Soup | Kathleen's Cravings

Name: Sausage Kale Potato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon Olive Oil; 1 small white or yellow onion, diced; 2 teaspoon minced garlic; 2 tablespoons all-purpose flour; 1 pound ground Italian Sausage, mild or hot; 1 teaspoon paprika; 1/4 teaspoon red pepper flakes, optional; 5 cups chicken broth or stock; 15oz can cannelloni beans, rinsed and drained; 2 pounds russet potatoes, peeled and diced; 2 stalks kale, ribs removed and chopped; 1/2 cup heavy cream; 2 tablespoons lemon juice; Salt and Pepper

Sausage Kale Potato Soup

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5 from 1 review

This Sausage Kale Potato Soup is creamy, super flavorful, filling, and made on the stove in no time at all! Italian Sausage adds a slight kick that is offset by the creamy broth. Loads of texture from the potatoes, beans, and kale. This will be a new chilly day favorite!

Author: Kathleen
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: Stove
Cuisine: Italian

Ingredients

1 tablespoon Olive Oil
1 small white or yellow onion, diced
2 teaspoon minced garlic
2 tablespoons all-purpose flour
1 pound ground Italian Sausage, mild or hot
1 teaspoon paprika
1/4 teaspoon red pepper flakes, optional
5 cups chicken broth or stock
15oz can cannelloni beans, rinsed and drained
2 pounds russet potatoes, peeled and diced
2 stalks kale, ribs removed and chopped
1/2 cup heavy cream
2 tablespoons lemon juice
Salt and Pepper

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Instructions

Cook Onion and Sausage - Grab a large soup pot and heat up the olive oil over medium-high heat. Sauté the onion until it is starting to soften then add the sausage and cook/brown the sausage while crumbling. When the sausage is cooked and the onions are tender, add the garlic and cook for just a minute more.
Add Flour and Spices - Add the flour, paprika, and red pepper flakes (if using) to the pot, stir and cook for a minute.
Cook Potatoes - Add the broth to the pot - scrape any bits off of the bottom - and add the diced potatoes along with a pinch of salt and pepper. Bring the soup to a simmer over medium-low heat and cook until the potatoes are just fork tender (about 10 minutes, but will vary depending on how large your potatoes are).
Add Kale and Beans - Add the chopped kale and white beans to the soup and cook for another 5 minutes or so until the kale is wilted.
Finish Soup - Stir in the cream and lemon juice. Taste the soup and adjust salt and pepper, if needed. Serve and enjoy!

Notes

I recommend using a large soup pot or dutch oven. Pictured is a 7qt dutch oven which is plenty big to make this soup recipe.

Nutrition

Serving Size: 1 bowl
Calories: 551
Sugar: 2.5 g
Sodium: 1092.7 mg
Fat: 31.2 g
Carbohydrates: 46.7 g
Fiber: 7.5 g
Protein: 23.3 g
Cholesterol: 68.6 mg

Find it online: https://kathleenscravings.com/creamy-sausage-kale-soup/