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
1 lb (450 g) smoked beef sausage (kielbasa or andouille), sliced into coins
1 medium yellow onion, finely chopped
4–6 cloves garlic, minced
1–2 heaped tsp (2–4 g) sweet smoked paprika
4 medium potatoes (680 g), cubed or 4–6 cups (400–600 g) cauliflower florets
32 oz (950 ml) no-sodium chicken bone broth
2 tbsp (30 ml) heavy cream or half & half
4 cups (120 g) chopped Tuscan or curly kale
Fresh ground black pepper, to taste
Instructions
Stovetop Method:
Heat a heavy-bottomed pot over medium heat. Add sausage (no oil needed) and sauté 2–3 minutes until golden.
Stir in onion and garlic; cook 5 minutes until onions are soft.
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.
Stir in kale and cream. Simmer 2–3 minutes until kale is wilted.
Season with fresh cracked black pepper and serve hot.
Instant Pot Method:
Set Instant Pot to Sauté and cook sausage 2–3 minutes until golden.
Add onion and garlic; sauté 5 minutes, adding a little water if needed.
Stir in paprika, potatoes, and broth. Lock lid; cook 6 minutes on high pressure.
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