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Sausage and Potato Soup

A heartwarming and creamy sausage and potato soup that's easy to prepare and perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground mild Italian sausage
  • 2 pounds frozen diced hash brown potatoes Using frozen adds convenience.
  • 4 cups chicken broth
  • 4 heaping cups kale Can substitute with spinach.
  • 1 cup heavy cream For a lighter version, use half-and-half or coconut milk.
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt Adjust to taste.
Serving Suggestions
  • Crusty bread Optional, for serving.

Method
 

Cooking the Sausage
  1. In a skillet set over medium heat, cook the sausage until no pink remains, about 5 to 7 minutes. Drain the excess grease and discard it.
Combining Ingredients
  1. Add the cooked sausage, frozen potatoes, chicken broth, pepper, and salt to the slow cooker. Set to high and cook until the potatoes are tender, which should take about 3.5 hours.
Finishing Touches
  1. Once tender, add chopped kale and heavy cream to the slow cooker, stirring gently to combine. Continue cooking until the kale is tender, approximately 30 minutes.
  2. Taste and adjust seasoning with salt as desired. Serve warm with crusty bread for an added touch.

Notes

If frozen leftovers are stored, remember to separate any toppings before freezing for best results. This soup stores well in an airtight container in the refrigerator for up to 3 days.