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Potato Kale Soup

Potato Kale Soup

A perfect soup for any meal, warm flavorful, and full of nutrients.  This recipe makes roughly 5 or 6 servings, and freezes very well for months.

Potato Kale Soup

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 50m


  • 5 Potatoes, medium russet, peeled and cubed (~1/2" cubes)
  • 1 Yellow onion, diced
  • 4 Cloves garlic, minced
  • 8 c Chicken stock (or 8 cups water with 1.5 tbsp Better than Bouillon)
  • 3 Tofurkey Italian sausages
  • 1 Bundle curly kale, washed, trimmed, and chopped
  • 3/4 c Heavy cream
  • 1 tsp. Salt, to taste
  • Pepper, to taste


  1. Prepare sausages by slicing into 1/4" coins. Cook in a nonstick pan with 1 tsp olive oil over medium heat until browned. Remove from the pan, slice the sausage coins in half and set aside.
  2. In a stock pot (1.5 gallons minimum), heat 1 tbsp olive oil over medium heat. Cook onions for 5-6 minutes, then add garlic and cook for 1 more minute.
  3. Add broth and potatoes to pot. Bring to a boil then reduce heat and let simmer for 25 minutes.
  4. Add kale, sausage, cream, salt, and pepper to pot and cook for 5 minutes. Serve immediately or let cool to room temperature and freeze for up to 4 months.
  5. If frozen, reheat by warming a pot large enough to hold the contents on low. Flip the frozen block occasionally and stir, and break it up when easily possible. Stir occasionally until steaming.