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.
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)
Instructions
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.
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.
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.
Simmer (12–15 min): Bring to a gentle simmer; partially cover. Cook until potatoes are just fork-tender.
Cream the body (1–2 min): Lightly mash some potatoes against the pot to thicken. Stir in evaporated milk or oat milk.
Add greens (2–3 min): Stir in kale; simmer until wilted and tender, bright green.
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