Spicy Idaho® Potato Soup with Kale and Sausage

Spicy Idaho® Potato Soup with Kale and Sausage

Food Blogger
The Devil Wears Parsley

Yield: 8
Calories: 265
Sodium: 1121 mg
Fat: 5.7 g



  1. In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking.
  2. Once the water evaporates (about 10 minutes), add in the extra virgin olive oil, and brown the sausages for 7-10 minutes more. Reserve to a plate to cool.
  3. Turn the heat down to medium, and add the diced onion, cooking until just translucent, 5 minutes. Add the mushrooms and cook 5 minutes more.
  4. Add the salt, pepper, and red pepper flakes, mixing to combine, and then add in the kale, tossing until just wilted, about 1-2 minutes.
  5. When the cooked sausages are cool enough to handle, cut on the bias into ¼" rounds. Add them to the pot along with the potatoes and vegetable stock. Bring up to a boil, then turn the heat down to simmer, and cover. Cook for 20 minutes, or until the potatoes are tender.
  6. Taste to see if the soup is seasoned well, and add more salt/pepper if necessary.