This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.

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  • Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.

  • When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Chef's Note:

I recommend trying to find Portuguese linguica, but pretty much any cured, spicy, smoked sausage will work. Andouille would be a great choice, as would a dried chorizo. As usual, feel free to adapt this as you see fit, but I wouldn't change the recommended russet potatoes.

Nutrition Facts

565 calories; protein 25.1g; carbohydrates 62.1g; fat 25.6g; cholesterol 55.9mg; sodium 2850.6mg. Full Nutrition
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Reviews (34)

Most helpful positive review

Rating: 5 stars
01/09/2018
I broke with tradition and substituted cauliflower for the potatoes which also imparted a nice creamy texture to the soup. My family honestly could not tell the difference and the transformed recipe was more in compliance with the diet we re on! Tasted wonderful. Read More
(10)

Most helpful critical review

Rating: 2 stars
01/02/2020
It's more like "Soggy Mashed Potatoes with Kale" than a soup both in texture and consistency. Even with only about 3/4Lb Kale and 1/4Lb Spinach it was extremely thick. My husband preferred to not eat on his lunch break when he came home to this. Very disappointing for us as devout Chef John followers. I basically refuse to waste food so to salvage it I've been putting about 3c at a time into a medium Pyrex pan covering with 1/2c enriched white rice and 1c water or 1 small packet of Saffron Rice Mix and 1c water. I bake it for like an hour( ) at 350 stirring occasionally to turn the already thick nature into a casserole. Read More
48 Ratings
  • 5 star values: 39
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/09/2018
I broke with tradition and substituted cauliflower for the potatoes which also imparted a nice creamy texture to the soup. My family honestly could not tell the difference and the transformed recipe was more in compliance with the diet we re on! Tasted wonderful. Read More
(10)
Rating: 5 stars
12/11/2017
My only change was to add some garlic with the onions. My wife and I both enjoyed it. Read More
(5)
Rating: 5 stars
12/07/2017
I’m one who never follows a recipe. I did everything it asked me to but, had to add pepper, and ground cumin. This was Very good. Looking for leftovers. Next time I would add a can of Rotel. Just for tomatoes and a little kick, and maybe some dice carrots and peas. I would definitely make again as is but with a few added things. Read More
(3)
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Rating: 5 stars
01/29/2018
This soup turned out great! That being said I made several changes. I recommend cooking the sausage with garlic as well as onion. I didn't mash the potatoes and because the soup was so thick I added some water to the broth to stretch it out. I added pepper and cayenne to taste. The sausage can be cooked while you wait for the potatoes to boil to save time. Read More
(2)
Rating: 5 stars
05/21/2018
Wife and I loved it we used chorizo sausage and kale in ours and it turned out great. Needed to add in a little olive oil for sauteing the onions after the sausage was browned as the chorizo didn't render much fat. Also added Garlic to ours. Sauteed several cloves of garlic (thinly sliced) in the sausage fat and olive oil before the onion cooked through. Be careful you don't add the garlic too soon though as the onion will take longer to cook than the garlic. We also subbed in red potatoes rather than the russets that Chef John used. Read More
(2)
Rating: 5 stars
01/28/2018
Delicious Used "regular"kale instead of dinosaur kale the second time we made this soup and it was just as delicious. We used hot italian sausage and it works too. Read More
(2)
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Rating: 5 stars
04/05/2018
Great. Even better with a little hot sauce.. Of course i am from the south. Ha Read More
(1)
Rating: 5 stars
06/17/2018
addition of a small amount of chopped carrots. Loved the video presentation:) Read More
(1)
Rating: 5 stars
03/22/2018
I made this using a 1 pound head of cauliflower and 2 pounds of potatoes since I had that. I actually found the correct sausage but I ended up putting in the whole package (1 pound). Did everything as directed but when I started stirring in the kale I only used a pound. 2 pounds just seemed like too much! It was full of kale and it was a wonderful soup! Definitely a keeper. Husband and son didn t notice the cauliflower and I ll never tell. Read More
(1)
Rating: 2 stars
01/02/2020
It's more like "Soggy Mashed Potatoes with Kale" than a soup both in texture and consistency. Even with only about 3/4Lb Kale and 1/4Lb Spinach it was extremely thick. My husband preferred to not eat on his lunch break when he came home to this. Very disappointing for us as devout Chef John followers. I basically refuse to waste food so to salvage it I've been putting about 3c at a time into a medium Pyrex pan covering with 1/2c enriched white rice and 1c water or 1 small packet of Saffron Rice Mix and 1c water. I bake it for like an hour( ) at 350 stirring occasionally to turn the already thick nature into a casserole. Read More