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This Spicy Sausage Potato Soup is super flavorful, made in one pot and made with real food ingredients. It's filled with potatoes, sausage and kale, and whole30-friendly, too!Â
If there's one food that makes me feel all warm and cozy, it's this sausage and potato soup.
I'm a huge fan of homemade soups--this Instant Pot vegetable soup and vegan tomato soup are just two of my favorites--but this potato soup is quickly moving into one of my all time favorite soup recipes.
Recipe features
- It's made in ONE POT, making prep work a breeze
- The sausage, along with the smoked paprika, add just the right amount of heat to this soup
- It's gluten free, dairy free, and whole30-friendly, but you'd never know it!
Ingredient notes
- Sausage - the recipe calls for spicy sausage, like a spicy Italian, andouille or chorizo, which will add depth and flavorÂ
- Potato - can use russet/Idaho/baby gold/red; I kept the skin on the potatoes, but you can peel them if you prefer
Method
Like I mentioned above, this soup is made in ONE POT, so making it is really quite simple.
First, cook the sausage. I recommend using chorizo or andouille sausage because they have a specific flavor that pairs perfectly with potatoes. You'll also have to remove the casing if you want it to look like the photos in this post. If you don't feel comfortable removing the casing, don't! It's not a must-do.
Once the sausage is cooked, use a slotted spoon to remove it, keeping the oil and grease in the skillet. Immediately add the onion, carrot, celery, garlic, and smoked paprika and sauté for 2-3 minutes until they're soft.
Then, add the potatoes, kale, chicken broth, and water and bring soup to a boil, then reduce it to a simmer and simmer the soup for 15 minutes, or until the potatoes are cooked (soft when probed with a fork).
Once the potatoes are cooked, add the sausage back into the skillet and do a taste test, adding more salt and pepper as needed.
FAQs + tips
Can I freeze this?Â
Yes! After making it, wait until it completely cools and then transfer it to freezer-safe bags. To thaw, place bags in a bowl of warm water for 30-60 minutes and then heat in a large saucepan until warm.
Soup variations
- Don't love sausage? Try chicken instead!
- If you want this soup to be a little creamier, add 1/2 cup of your favorite milk to the soup and stir so that everything is mixed together
- I used lacinato kale because it takes a bit longer to cook, so it's perfect in soups, but curly kale works just fine
What to serve with this soup:
- A delicious loaf of sourdough bread is always a good idea with soup.
- Some type of salad, like this sun-dried tomato salad or my garlic salmon salad
- A side of perfectly fried brussels sprouts would be great, too
More soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Spicy Sausage and Potato Soup
Ingredients
- 2 tbsp olive oil
- 2 chorizo or andouille sausage links casing removed
- 3/4 cup yellow onion diced
- 1/2 cup carrot sliced
- 1/4 cup celery sliced
- 2 tsp smoked paprika
- 2 garlic cloves minced
- 1 lb. yukon gold or red potatoes diced
- 2 cups kale stems removed
- 32 oz. chicken broth
- 1 cup water
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tbsp olive oil in a large skillet or dutch oven over medium-high heat; add sausage and cook until browned, about 5 minutes; Use a slotted spoon to remove sausage and set aside, keeping the oil and sausage grease in the skillet.
- In that same skillet, add the onion, carrots, celery, garlic, and paprika, stirring occasionally for 2-3 minutes. If onion starts browning too quickly, add 1 additional tablespoon of oil.
- Next, add the potatoes and kale, stirring to combine, and then pour chicken broth and water into the skillet.
- Bring soup to a boil, then reduce heat to a simmer and place a lid on top. Simmer soup until potatoes are cooked, approximately 15 minutes, and then add the cooked sausage back into the skillet; stir to combine.
- Add salt and pepper to taste, and top soup with fresh parsley.
Notes
Nutrition
UPDATE NOTE: This post was originally published in November 2017. It was updated with new text and photos in October 2020.
