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Creamy Potato, Leek, Sausage and Kale Soup

A rich and comforting potato and leek soup made with crumbled breakfast sausage or seasoned ground chicken, tender potatoes, shredded kale, and a creamy broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Aldi breakfast pork sausage or 1 pound seasoned ground chicken
  • 2 tablespoons butter or olive oil divided and used as needed
  • 1 small onion diced
  • 2 leeks thoroughly cleaned and thinly sliced
  • 3 cloves garlic minced
  • 4 large russet potatoes peeled and cut into small cubes
  • 4 cups chicken broth
  • 1 quart heavy whipping cream 32 ounces
  • 2 cups fresh kale stems removed and leaves thinly sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes optional
  • Salt to taste

Equipment

  • 1 Large Dutch oven or heavy soup pot
  • 1 Cutting board
  • 1 Sharp Knife
  • 1 Wooden spoon or sturdy cooking spoon
  • 1 Measuring cups and spoons
  • 1 Ladle
  • 1 Colander or strainer
  • 1 Vegetable peeler, if peeling the potatoes
  • Airtight containers for leftovers

Method
 

  1. Heat a large soup pot or Dutch oven over medium heat. Add the breakfast pork sausage or seasoned ground chicken.
  2. Break the meat into small, chunky crumbles as it cooks. Continue cooking until the meat is completely browned. Transfer the cooked meat to a plate and set it aside.
  3. If the pot appears dry, add enough butter or olive oil to lightly coat the bottom.
  4. Add the diced onion and sliced leeks. Sauté for 5 to 7 minutes, or until softened.
  5. Add the minced garlic and cook for approximately 30 seconds, stirring frequently so it does not burn.
  6. Add the diced potatoes and chicken broth. Stir and scrape the bottom of the pot to incorporate the flavorful browned bits.
  7. Bring the soup to a gentle boil. Reduce the heat, partially cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  8. Lightly mash a small portion of the potatoes directly in the pot. This helps thicken the soup while leaving plenty of small potato pieces intact.
  9. Pour in the heavy whipping cream and return the cooked meat to the pot. Stir thoroughly so the meat mingles throughout the creamy broth.
  10. Add the sliced kale, smoked paprika, black pepper, and crushed red pepper flakes, if using.
  11. Simmer gently for another 5 to 10 minutes, stirring occasionally, until the kale is tender and everything is heated through. Do not allow the cream to boil rapidly.
  12. Taste the soup before adding salt because the sausage and chicken broth may already contain enough sodium. Adjust the seasonings as needed and serve warm.

Notes

Meat options: Aldi breakfast pork sausage gives the soup a rich, savory flavor. Seasoned ground chicken creates a slightly lighter version without sacrificing flavor.
Clean the leeks carefully: Dirt can hide between the layers. Slice the leeks, place them in a bowl of cold water, gently separate the pieces, and lift them from the water before draining.
Adjust the thickness: Lightly mash more potatoes for a thicker soup. If the soup becomes thicker than you prefer, add chicken broth a little at a time.
Keep the heat gentle: After adding the heavy whipping cream, keep the soup at a gentle simmer. Do not allow it to boil rapidly.
Serving suggestion: Serve with Sweet Potato Cornbread and a cold Arnold Palmer.
Storage: Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.
Reheating: Warm the soup gently on the stovetop over low to medium-low heat, stirring occasionally. Add a small amount of chicken broth if the soup has thickened in the refrigerator.