Quick Facts
Time: 45 minutes total • Yield: 6 servings • Skill: Easy • Method: One-pot • Diet: GF • DF option • Vegetarian option
Introduction
Potato Soup is that weeknight lifesaver when you crave warmth without a heavy cream bomb. This version keeps the spirit of Zuppa Toscana—garlic, potatoes, and kale in a silky broth—with the choice to add turkey sausage for a heartier bowl. The texture is rich but light because most of the creaminess comes from the potatoes themselves. Whether you’re feeding the family, stocking meal prep containers, or compiling soup ideas for fall, this recipe is reliable, budget-friendly, and endlessly adaptable.
Why You’ll Love It
- Weeknight-easy: simple steps, clear timing, minimal chopping.
- Flexible: customize protein and dairy to your needs.
- Balanced flavor: savory base, gentle heat, bright lemon finish.
- Great leftovers: reheats perfectly for lunches.
Easy Potato Soup with Kale (One-Pot, 45 Minutes)
Ingredients
Equipment
Method
- Heat olive oil over medium heat in a large soup pot. Brown the turkey sausage, then remove to a plate.
- Add diced onion and 1/4 tsp salt to the pot. Cook until translucent, about 4 minutes. Stir in minced garlic and Italian seasoning; cook for 30 seconds until fragrant.
- Add cubed potatoes, remaining salt, black pepper, and stock. Scrape up any browned bits from the pot. Simmer uncovered until potatoes are fork-tender, about 15–18 minutes.
- Use a potato masher to lightly mash some potatoes in the pot, thickening the soup slightly. Stir in evaporated milk or oat milk.
- Add chopped kale and cook for 2–3 minutes, until wilted but still bright green.
- Return sausage to the pot (if using). Stir in lemon juice and parsley. Taste and adjust seasoning. Let rest for 2 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 lb turkey Italian sausage, casings removed (optional)
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 1 tsp Italian seasoning or dried oregano
- 1/2 tsp crushed red pepper (optional)
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 lb Yukon Gold potatoes, peeled and cubed
- 5 cups low-sodium chicken or vegetable stock
- 1/2–3/4 cup evaporated milk or unsweetened oat milk (DF)
- 5–6 cups chopped kale, ribs removed
- 1 tbsp lemon juice
- Chopped parsley, to finish (optional)
What each ingredient does: Oil browns and carries flavor; sausage adds savor; onion/garlic build aroma; herbs add warmth; pepper flakes add kick; salt/pepper season; potatoes create body; stock is the backbone; milk lightens and softens edges; kale adds color and bite; lemon brightens; parsley adds freshness.
Pro tip: Keep a little extra stock on hand to adjust thickness after the soup rests.
Substitutions & Swaps
- Aromatics: sub shallots; add celery for sweetness.
- Protein: white beans or cooked turkey; skip to keep vegetarian.
- Veg: baby spinach, Swiss chard, or finely chopped broccoli stems.
- Starch: Russets = creamier; reds = chunkier.
- Dairy/Fats: olive oil + oat milk for DF; coconut milk for richer DF; a pat of butter for extra gloss.
- Time savers: microwavable diced onions, pre-washed kale, and small gold potatoes you don’t have to peel.
Equipment Notes
Use a 5–6 qt Dutch oven or soup pot. A potato masher gives control over thickness. An immersion blender can over-thicken quickly—pulse once or twice at most. Keep a ladle and heat-safe measuring cup nearby for easy tasting and adjusting.
Step-by-Step
- Sauté (6–8 min): Heat oil over medium. Brown turkey sausage; remove to a plate.
- Build flavor (4 min): Add onion and 1/4 tsp salt; cook until translucent. Stir in garlic and Italian seasoning; cook 30 seconds until fragrant.
- Simmer base (15–18 min): Add potatoes, remaining salt, pepper, and stock. Scrape up any browned bits. Simmer until potatoes are fork-tender.
- Texture control (1–2 min): Lightly mash some potatoes in the pot to thicken. Stir in evaporated or oat milk.
- Greens last (2–3 min): Add kale; cook until wilted and tender, still bright.
- Finish (1 min): Return sausage (if using). Stir in lemon juice and parsley. Taste and adjust with salt, pepper, or more lemon. Rest 2 minutes.
Make-Ahead, Storage & Reheating
Prep onions, potatoes, and kale up to 24 hours ahead (store potatoes in cold water). Refrigerate cooked soup 3–4 days. Freeze up to 3 months (ideally without dairy); add milk and lemon after reheating. Warm gently over low heat with a splash of stock.
How to Lighten / Make It Creamy
Lighten by skipping dairy and mashing extra potatoes. For creamier results, add a spoon of yogurt or coconut cream off heat—temper first to prevent curdling. A drizzle of olive oil at the end adds silkiness without heaviness.
Toppings, Garnishes & Finishes
Try garlic croutons, crispy shallots, or toasted pepitas for crunch. Finish with parsley or chives and a squeeze of lemon. For heat, add chili crisp or red pepper flakes. A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Great with buttered toast, a chopped kale salad with lemon vinaigrette, or roasted carrots. Pair with sparkling water plus citrus or a light red served slightly chilled.
Craving more comforting bowls? Explore our best potato soups next.
Scaling the Recipe
Double in an 8-qt pot; brown sausage in batches to avoid steaming. To halve, use a 3-qt saucepan. Keep the simmer gentle so potatoes don’t break apart.
Nutrition & Dietary Notes
Gluten-free as written with GF stock. Dairy-free by choosing oat or coconut milk. Add white beans for plant protein and extra fiber.
Troubleshooting
If too salty, add water/stock and lemon. If flat, add a pinch of salt and a squeeze of lemon. If thin, mash more potatoes or simmer uncovered. If overcooked, add a handful of fresh kale and a drizzle of olive oil for renewed texture.
FAQs
Can I use frozen/precut ingredients? Yes—frozen diced onions and pre-cut kale save time.
What are the best swaps for sausage? White beans or diced cooked turkey; both take on the broth beautifully.
How do I avoid gluey texture? Don’t over-blend; mash by hand and simmer gently.
Can I make it dairy-free/gluten-free? Yes—use oat milk and GF stock.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months frozen (add dairy after reheating).
Variations
- Lemony Herb: lemon zest/juice + dill and parsley at the end.
- Smoky Paprika: 1 tsp smoked paprika and a dash of chili flakes during sauté.
- Creamy Parmesan: stir in grated Parmesan and a splash of cream at the finish.
Chef Notes / Test Kitchen Tips
Taste after adding lemon; acid changes your perception of salt. Keep kale tender by adding it in the last minutes—overcooking dulls color and flavor. Expect the soup to be done between 18–22 minutes after liquids are added; potatoes should be just tender.
Conclusion
This Easy Potato Soup with Kale earns a permanent spot in your weeknight rotation: one pot, 45 minutes, and a flavor that’s comforting yet fresh. Pack leftovers for lunch; they keep 3–4 days and reheat perfectly. If you enjoyed it, leave a rating, say hello in the comments.
For more cozy dinners, check our soup recipes hub.
