Quick Facts
Time: 45 minutes total • Yield: 6 servings • Skill: Easy • Method: One-pot (stovetop) • Diet: GF • DF option • Vegetarian option

Introduction

Potato Soup is the answer when you want dinner that hugs the bowl and the schedule. This rustic, light Zuppa Toscana riff brings garlic, tender potatoes, and kale together in a silky, not-too-heavy broth with the option to add seasoned turkey sausage for extra savor. The flavor is balanced—gentle heat from pepper flakes, a creamy texture built mostly from potatoes (not cream), and bright pops of kale in every spoonful. If you’re cooking for a family, meal-prepping lunches, or stretching the budget with pantry staples, this soup checks all the boxes and reheats like a dream. Save it for those crisp nights when you need something simple, reliable, and deeply satisfying.

If you’re building your fall menu, browse all our soup recipes for cozy, weeknight-ready ideas

Why You’ll Love It

• Weeknight-easy: clear steps, done in 45 minutes.
• Flexible: make it vegetarian, dairy-free, or add protein without changing the method.
• Balanced flavor: garlicky base, creamy potatoes, and a tiny kick of heat with a fresh finish.
• Great leftovers: thickens slightly and reheats beautifully for 3–4 days.

Potato Soup — Rustic Kale, Cozy, Weeknight-Ready

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• Author: Lily
• Total Time: 45 minutes
• Yield: 6 servings

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Description

A cozy, weeknight-friendly potato soup that’s light yet creamy—built mostly from tender Yukon Golds, garlic, and a pop of kale. Add turkey Italian sausage for extra savor or keep it vegetarian; finish with lemon for brightness. One pot, flexible, and perfect for leftovers.

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Ingredients

• 2 tbsp olive oil

• 1 lb (450 g) turkey Italian sausage, casings removed (optional)

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (optional, to taste)

• 1 1/4 tsp kosher salt, plus more to taste

• 1/2 tsp black pepper

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 3/4-inch chunks

• 5 cups low-sodium chicken or vegetable stock

• 1 cup water (as needed)

• 1/2 cup evaporated milk or unsweetened oat milk (DF)

• 1 bunch curly kale, stems removed, leaves torn (about 5–6 cups)

• 1 tbsp lemon juice, plus extra wedges for serving

• 2 tbsp chopped parsley (optional)

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Instructions

1. Brown base (5–7 min): Heat oil in a 5–6 qt pot over medium. Add turkey sausage and cook, crumbling, until browned. Transfer to a plate if you prefer fewer bits in the broth.

2. Sweat aromatics (3–4 min): Add onion with a pinch of salt; cook until translucent. Stir in garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant.

3. Add potatoes & liquid (1 min): Stir in potatoes, 1 1/4 tsp salt, and black pepper. Pour in stock (plus up to 1 cup water if you like it brothy). Scrape up browned bits.

4. Simmer (12–15 min): Bring to a gentle simmer; partially cover. Cook until potatoes are just fork-tender.

5. Cream the body (1–2 min): Lightly mash some potatoes against the pot to thicken. Stir in evaporated milk or oat milk.

6. Add greens (2–3 min): Stir in kale; simmer until wilted and tender, bright green.

7. Finish (30 sec): Return sausage (if reserved). Stir in lemon juice and parsley. Taste and adjust salt, pepper, and heat. Rest 2 minutes; serve with lemon wedges.

Notes

• Must-haves: potatoes, stock, onion, garlic.

• Flexible: sausage, milk, parsley, red pepper flakes.

• DF/Vegetarian: use vegetable stock and oat or coconut milk; skip sausage or swap in white beans.

• Pro tip: Use low-sodium stock so you can season perfectly at the end.

• Equipment: heavy pot/Dutch oven; potato masher or immersion blender (briefly) for texture.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: soup recipes
• Method: One-pot (stovetop)
• Cuisine: Italian-inspired / American

Ingredients

• 2 tbsp olive oil
• 1 lb (450 g) turkey Italian sausage, casings removed (optional)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, to taste)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 5 cups low-sodium chicken or vegetable stock
• 1 cup water (as needed)
• 1/2 cup evaporated milk or unsweetened oat milk (DF)
• 1 bunch curly kale, stems removed, leaves torn (about 5–6 cups)
• 1 tbsp lemon juice, plus extra wedges for serving
• 2 tbsp chopped parsley (optional)

What each ingredient does:
Olive oil: browns aromatics and sausage. Turkey sausage: savory depth. Onion: sweetness. Garlic: aroma. Oregano: herby backbone. Red pepper: gentle heat. Salt/pepper: baseline seasoning. Yukon Golds: creamy body. Stock: savory base. Water: adjusts thickness. Evaporated/oat milk: light creaminess. Kale: color and texture. Lemon: brightness. Parsley: fresh finish.

Must-have vs. flexible: potatoes, stock, onion, garlic are must-have; sausage, milk, parsley are flexible.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: add celery or a pinch of fennel seed; shallot works for onion.
• Protein: swap in cooked chicken or white beans; skip for vegetarian.
• Veg: baby spinach instead of kale (stir in at the end), or add diced carrots.
• Starch: Russets work but yield a looser body; red potatoes hold shape better.
• Dairy/Fats: use olive oil only and oat milk or coconut milk for DF; a splash of half-and-half for richer.
• Budget/time savers: pre-chopped onions, bagged kale, or leftover mashed potatoes whisked in for extra creaminess.

Equipment Notes

A 5–6 qt heavy pot or Dutch oven keeps heat even and prevents scorching. A wooden spoon helps scrape flavorful bits after browning. A ladle and a potato masher (or the back of a spoon) are handy for partially mashing in-pot. If you prefer ultra-smooth, use an immersion blender briefly—avoid over-blending to keep some texture.

Step-by-Step

1. Brown the base (5–7 min): Heat oil in the pot over medium. Add turkey sausage; cook, crumbling, until browned. This builds the savory foundation. Remove to a plate if you want fewer bits in the broth.
2. Sweat aromatics (3–4 min): Add onion and a pinch of salt; cook until translucent. Stir in garlic, oregano, and red pepper; cook 30 seconds until fragrant—blooming spices wakes their flavor.
3. Add potatoes & liquid (1 min): Stir in potatoes, salt, and pepper. Pour in stock (and 1 cup water if you like it brothy). Scrape the bottom to release browned bits.
4. Simmer (12–15 min): Bring to a gentle simmer; cover partially. Cook until potatoes are fork-tender but not mushy.
5. Cream the body (1–2 min): Mash a few potato chunks against the pot sides. Stir in evaporated or oat milk for a light, silky finish.
6. Greens go in (2–3 min): Add kale; simmer until wilted and just tender—bright green, not dull.
7. Finish & balance (30 sec): Return sausage (if reserved). Stir in lemon juice and parsley. Taste and adjust salt/pepper/heat. Rest 2 minutes before serving.

Make-Ahead, Storage & Reheating

• Make-ahead: dice onions, peel/cube potatoes, and destem kale up to 24 hours ahead (store potatoes submerged in cold water).
• Fridge: cool completely; store 3–4 days. Soup thickens as potatoes sit—loosen with stock or water.
• Freeze: up to 3 months; freeze without dairy if possible. Thaw overnight, re-warm gently, then add milk and lemon.
• Reheat: low heat on the stove, adding a splash of stock or water to revive.

How to Lighten / Make It Creamy

• Lighten: use all stock, skip dairy, and mash extra potatoes for body; add an extra cup of kale.
• Creamy: stir in a few tablespoons of Greek-style yogurt or coconut cream off heat; temper with warm soup to prevent curdling.

Toppings, Garnishes & Finishes

Crunch with garlicky croutons or toasted almonds. Freshen with parsley, chives, or lemon zest. Add tang or heat with a squeeze of lemon, a swirl of chili oil, or red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm crusty bread, a simple arugula salad with lemon, or roasted broccoli. For drinks, try sparkling water with citrus or a crisp white.

Scaling the Recipe

To double, use an 8-qt pot and sauté sausage in two batches to keep browning. Hold back some stock and add to desired thickness. To halve, keep the simmer time the same; use a smaller pot to maintain gentle bubbling.

Nutrition & Dietary Notes

Naturally gluten-free when using GF stock. Protein is optional via turkey sausage or beans; fiber comes from potatoes and kale. For dairy-free, use oat milk or coconut milk and olive oil only.

Troubleshooting

• Too salty? Add a splash of water or stock and a squeeze of lemon; stir in more potatoes if available.
• Too bland? Add salt in small pinches, a dash of pepper flakes, and lemon for lift.
• Too watery? Simmer uncovered to reduce, mash a few more potatoes, or whisk 1 tsp cornstarch into cool milk and stir in briefly.
• Overcooked potatoes? Add fresh kale and a squeeze of lemon; the contrast helps the texture.

FAQs

Can I use frozen or precut ingredients? Yes—frozen diced onions and bagged kale work well; add frozen items straight to the pot.
Best protein swap? Cooked chicken, turkey, or a can of white beans rinsed and added at the end.
How do I keep it from drying out when reheating? Add a splash of stock and reheat gently over low heat.
Dairy-free option? Use oat milk or coconut milk and skip cheese toppings.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen (add dairy after thawing).

Variations

• Lemony Herb: finish with zest and juice of 1 lemon, plus dill and parsley.
• Spicy Chipotle: stir in 1–2 tsp minced chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: whisk in grated Parmesan and a splash of cream at the end.

Chef Notes / Test Kitchen Tips

Salting in stages matters: a little with onions, a little with potatoes, final adjustment after lemon. The sweet spot for doneness is 18–22 minutes of simmering after liquids go in; potatoes should break with gentle pressure. Mash just enough potatoes to thicken while leaving some chunks for contrast.

Conclusion

This Potato Soup works because it leans on pantry staples, builds flavor fast, and finishes bright. It keeps 3–4 days, thickening slightly, which makes tomorrow’s lunch even better. If you make it, leave a rating, drop a comment.

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