Kale, Sausage, and Potato Soup Recipe

By Marcus Samuelsson |

We recently made a trip to Dallas, but had one small complaint: it was FREEZING there! Not that New York is a tropical paradise, but we at least thought that venturing 1,500 miles south would warrant somewhat warmer temperatures.

Fortunately, this dinner we made before leaving is perfect for chasing away the chill. The inspiration for this soup came from a post on Hummingbird Tongues.

I love using kale in soups and stews and all of the other ingredients work together so seamlessly that I knew I needed to give this a try. I can never get enough kale! After cooking, I also used a fork to mash a few of the potatoes, creating a chunky, creamy stew. The results were incredibly rich and like most soups, even tastier the next day. It could also be made with vegetable broth and no sausage for an easy vegetarian dinner.


Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff

For more amazing recipes from Laura and Ryan, follow me on Twitter (@MarcusCooks)


1 lb. Italian sausage
2 tbsp. olive oil
4 garlic cloves, sliced
2 lb. potatoes, sliced into rounds
3 tbsp. flour
4 cup chicken stock
1 large bay leaf
1/2 tsp. crushed red pepper
1 bunch kale, stemmed and chopped
1/2 cup heavy cream
Salt and pepper


Photos by Laura Ratliff

  1. Remove sausage from casings and form into medium-sized meatballs.
  2. In a large pot, heat the oil over medium heat and add the garlic, cooking until fragrant, about 30 seconds.
  3. Reduce heat to low and add the meatballs. Cover the pot and let steam for 3-4 minutes, or until firm.
  4. Once the meatballs are firm enough to stir, increase the heat to medium-high and brown the meatballs for about 5 minutes.
  5. Add the flour and potatoes and cook, stirring constantly, until it smells toasty.
  6. Pour in the chicken stock, add the bay leaf and stir well well, scraping the bottom of the pot. Bring soup to a boil.
  7. Once the soup boils, reduce the heat to low and partially cover the pot, cooking for about 20 minutes or until potatoes are tender.
  8. Add crushed red pepper and kale, cooking until kale it is just wilted.
  9. Remove from heat, stir in cream and season to taste.