Smoked Potato and Sausage Soup

This super simple smoked potato and sausage Soup is a perfect cold-weather dinner idea when you’re craving something warming and hearty.

sausage, potatoes and parsnips are simmered in a garlicky smoked broth with, kale, lots of smoked paprika, onions and smoked Gouda cheese.

It’s hearty, full of greens, and so delicious. Make sure you dip some toasted bread in this soup too!

Here are the step by step details:

Get yourself a good dutch oven or a pot. you’re going to cook the sausages along with the garlic (use a lot unless you hate garlic) onions and red pepper flakes. Tt develops a whole lot of flavor and you guys know i’m all about that!

moving on, you’re going to remove the sausages from the pan, add some olive oil and add the potatoes and parsnips (You can also use carrots or another type of root veggie that you’d like. ooooh maybe sweet potatoes, try that!) cook those for about 5 minutes, then add the sausage back in. Sprinkle in the seasonings and thyme. By the way, You really need to use a lot of smoked paprika for this. I gave you guys a basic amount but i’d add more if I were you. Smoked paprika will give your soup a beautiful red-dish color and that’s what you want. Cook everything together for a bit to help intensify those flavors. Then add broth, and simmer until the veggies get nice and tender.

There are a few ways to thicken this soup. you can use flour to thicken the soup, by using a 1:1 ratio of water and flour AKA 1/4 cup flour, 1/4 cup water. or you can puree some of the veggies in a blender and add it back in (this is what I did)b It’s not needed, but if you want a creamy soup, then try these methods. About 5minutes before the soup is done, I add the cream, cheese and the kale.

when you’re ready to serve, laddle the soup into bowls and top with fresh thyme and more cheese if you’d like. Easy and Done!

Substitutions:

If you want to make this dish meat and dairy free you can use the following

Mushrooms or vegan sausage in place of the sausage

use coconut milk instead of milk or cream

and lastly, don’t add cheese

If you make this recipe , be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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Smoked potato and Sausage Soup

Yield: 5-6

Author: Ana

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1b pound smoked Sausage
• 1/2 lb spicy sausage (optional)
• 4-5 Yukon gold or red potatoes, chopped
• 3-4 parsnips, chopped
• 1tbsp olive oil
• 2 tbsp fresh thyme
• Salt and pepper, to taste
• 1 whole head of garlic, finely chopped
• 1 sweet onion, chopped
• 2 tsp red pepper flakes
• 3-4 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup cream, coconut milk to milk
• 16 oz kale, chopped
• 6-8 cups broth
• 1/2 cup grated gouda
• fresh thyme, for serving (optional)

Instructions

Smoked potato and Sausage Soup

1. Stove-Top
2. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the sausages, red pepper flakes onions and garlic and brown all over, about 5 to 8 minutes. Remove from the pan.
3. Add the potatoes and parsnip and cook another 2 minutes. Stir in the seasonings and toss to coat. add the sausage back in and Add the broth. Season with S+P. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.
4. Remove about 1/2 cup of the potatoes and parsnips from the puree them in a blender then sir them back into the soup
5. Add the Kale, cream and cheese and cook until the kale is wilted, about 10 minutes then remove from the heat.
6. Laddle the soup into bowls and top with fresh thyme.

instapot

1. Set the Instant Pot to sauté. Add the olive oil, chorizo, and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and season with salt and pepper.
2. Lock the lid and cook on high pressure for 8 minutes.
3. Once done cooking, use the natural or quick release function. Remove about 1/2 cup of the potatoes and parsnips from the soup and puree them in a blender, then stir them back into the soup along with the kale, cream, and Gouda.
4. Set the Instant Pot to sauté. Cook until the kale is wilted, about 10 minutes.
5. Laddle the soup into bowls and top with fresh thyme.

Slow Cooker

1. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the sausages, onions, garlic and red pepper flakes, and brown all over, about 5 to 8 minutes. Add the potatoes and parsnips and cook another 2 minutes. Transfer everything to theyour crockpot and add the broth and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5.
2. During the last hour of cooking, remove about 1/2 cup of the potatoes from the soup and puree them in a blender, then sir them back into the soup along with the cream, and gouda cook for the last hour and 15 minutes before serving, stir in the kale, let it cook until its wilted.
3. Laddle the soup into bowls and top with fresh thyme.

Nutrition Facts

Calories

1094.52

Fat (grams)

68.16

Sat. Fat (grams)

31.28

Carbs (grams)

82.31

Fiber (grams)

9.69

Net carbs

72.62

Sugar (grams)

20.80

Protein (grams)

42.27

Sodium (milligrams)

1746.50

Cholesterol (grams)

134.38

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