Sausage Potato Soup with Kale

  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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A yummy soup that reminds me of the zuppa toscana soup from Olive Garden. If you can’t find Japanese sweet potatoes, my friends who have made this recipe says that regular sweet potatoes work just fine. The japanese sweet potatoes are seasonal in the store and are deep burgundy in color on the outside and white on the inside. They will turn black fairly quickly once cut so place slices in cold water until you are ready to use.


  • 4 slices of bacon, dices
  • 1 pound of HOT pork sausage
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1/2 tsp of red pepper flakes
  • 32 oz. of chicken broth
  • 2 1/2 cups of water
  • 2 medium Japanese sweet potatoes sliced into thin halve moons
  • 2 cups of kale, cut into ribbons
  • 1 can of full fat coconut milk
  • pepper to taste


Step 1

In a soup pot, over medium heat, crisp up your diced bacon

Step 2

Once crisp, remove from pot and add sausage to brown

Step 3

Once browned, drain and place sausage with your reserved bacon

Step 4

Add about a tablespoon of the fat that you just drained back to the pot along with your red pepper flakes, and garlic

Step 5

Stir together for about 30 sec. You just want to get them going until they are fragrant.

Step 6

Add in onion and cook till translucent

Step 7

Add back in the bacon and sausage

Step 8

Add in broth, water and potatoes

Step 9

Bring to a boil and cook for about 15 minutes or until the potatoes are just tender. Don't over cook. Keep an eye on it

Step 10

Add in kale and coconut milk and continue cooking until kale is cooked. About 5 more minutes

Step 11

Add pepper to taste and serve

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Recipe Comments

Comment (1)

  1. posted by fitby31 on October 29, 2013

    This soup is soooooo amazing, very yummy!

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