Description
A hearty winter soup packed with smoky sausage, tender potatoes (or cauliflower for a lighter version), and fresh kale in a rich, savory broth. Perfect for cold nights, this one-pot meal is quick, customizable, and deeply comforting.
Ingredients
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1 lb (450 g) smoked beef sausage (kielbasa or andouille), sliced into coins
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1 medium yellow onion, finely chopped
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4–6 cloves garlic, minced
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1–2 heaped tsp (2–4 g) sweet smoked paprika
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4 medium potatoes (680 g), cubed or 4–6 cups (400–600 g) cauliflower florets
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32 oz (950 ml) no-sodium chicken bone broth
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2 tbsp (30 ml) heavy cream or half & half
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4 cups (120 g) chopped Tuscan or curly kale
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Fresh ground black pepper, to taste
Instructions
Stovetop Method:
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Heat a heavy-bottomed pot over medium heat. Add sausage (no oil needed) and sauté 2–3 minutes until golden.
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Stir in onion and garlic; cook 5 minutes until onions are soft.
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Add 1 heaped tsp paprika, potatoes, and broth. Cover and simmer 15–20 minutes until potatoes are tender. Mash a few pieces in the pot to thicken naturally. Adjust paprika to taste.
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Stir in kale and cream. Simmer 2–3 minutes until kale is wilted.
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Season with fresh cracked black pepper and serve hot.
Instant Pot Method:
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Set Instant Pot to Sauté and cook sausage 2–3 minutes until golden.
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Add onion and garlic; sauté 5 minutes, adding a little water if needed.
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Stir in paprika, potatoes, and broth. Lock lid; cook 6 minutes on high pressure.
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Release pressure, stir in kale, and simmer 2–3 minutes to wilt. Add cream and pepper.
Notes
Kielbasa for milder flavor, andouille for more spice.
Mash a few potatoes for a naturally thicker soup.
Add kale at the end to keep it vibrant.
Even better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (stovetop) / 15 minutes (Instant Pot)
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: American