This smoked sausage potato soup is creamy, comforting and full of flavor. Smoked sausage rounds, tender potatoes and shredded kale combine into a cozy bowl that’s perfect for weeknight dinners or meal prep.
New favorite soup alert! This hearty, satisfying recipe is simple to make and loved by the whole family.
If you enjoy smoked sausage, you’ll adore this version of potato soup. The base is rich and silky, with plenty of savory notes from the sausage and a touch of smoked paprika.
I’ve been on a soup kick lately—making soup even when the weather isn’t unbearably cold—because a warm, nourishing bowl is always welcome. This smoked sausage and potato soup quickly became a family favorite. It’s especially popular with those who like hearty, filling soups.
This recipe is a variation on classic sausage-and-potato soups but uses smoked turkey sausage for a lighter smoky flavor. If you prefer pork sausage, use that instead. The smoked turkey option is readily available, easy to slice, and gives a slightly nostalgic, “grown-up hot dog” taste that many people love.
To boost nutrition and balance the richness, shredded kale or spinach is stirred into the pot at the end. The greens wilt quickly and blend seamlessly into the creamy broth—an easy way to add color and nutrients.
The texture is the star here: think silky potato soup with tender potato pieces and smoky sausage bites in every spoonful. It’s deeply satisfying, serves well as leftovers, and reheats beautifully.
This is how I make it
Start by sautéing plenty of diced onion and minced garlic in olive oil until soft. Season with kosher salt, black pepper, smoked paprika and a little dried oregano to build a savory base.
Add sliced smoked turkey sausage and brown it lightly on both sides to develop flavor. Then add quartered baby Yukon gold potatoes and chicken stock, bring to a simmer, and cook until the potatoes are tender.
Make a slurry with heavy cream and all-purpose flour, then whisk or shake it into the simmering soup. Allow the mixture to thicken for several minutes while stirring often. Taste and adjust seasoning, then stir in shredded kale and cook until it wilts. Serve hot.
This soup is straightforward to prepare and makes a comforting, flavorful meal any night of the week. It also freezes well if you want to save portions for later.
Smoked Sausage Potato Soup
Smoked Sausage and Potato Soup
4
40 mins
40 mins
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 12 ounces smoked turkey sausage, sliced into rounds (or smoked pork sausage)
- 2 pounds baby Yukon gold potatoes, quartered
- 5 cups chicken stock
- ¾ cup heavy cream
- 1 tablespoon all-purpose flour
- 4 cups shredded kale (Tuscan or curly), stems removed
Instructions
- Heat the olive oil in a large stockpot over medium-low heat.
- Add the diced onion and minced garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in smoked paprika and oregano.
- Add the sliced sausage and cook, stirring occasionally, until browned on both sides, about 5–6 minutes.
- Add the quartered potatoes and chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender, about 12–15 minutes.
- Whisk together the heavy cream and flour until smooth. Pour the cream mixture into the soup, bring to a gentle boil, then reduce to a simmer. Cook 5 minutes, stirring often, until the soup thickens.
- Taste and adjust seasoning with more salt and pepper if needed. Stir in the shredded kale and cook 3–5 minutes until the kale wilts. Serve hot.
This smoked sausage potato soup is an easy, crowd-pleasing meal that reheats well and makes great leftovers. Add it to your regular dinner rotation for a fast, satisfying bowl any night of the week.