This Creamy Sausage Potato Soup is the ultimate comfort in a bowl. It’s packed with savory sausage, smoky bacon, and tender potatoes, all simmered in a rich, creamy broth. The real twist here is how the onions are caramelized just a little longer than usual, unlocking their natural sweetness and adding a depth of flavor that makes the soup feel extra special. It’s a simple recipe with a cozy, homemade touch—perfect for chilly nights.
If you’ve ever had Olive Garden’s Zuppa Toscana, you’ll find this Creamy Sausage Potato and Kale Soup hits the same comforting notes but with a little extra warmth. As someone who loves making cozy soups at home, I’m all about adding those little tweaks that elevate the flavors—like caramelizing the onions just a bit more to bring out their natural sweetness and creating a golden roux. Interestingly, my husband does not typically enjoy soup, but this is one of the few recipes he requests by name!
Why You’ll Love this Copycat Olive Garden Soup
- Packed with Flavor – The combination of savory sausage, smoky bacon, and rich, creamy broth creates a deep, satisfying flavor in every spoonful. The caramelized onions take it a step further, adding a sweet, complex layer that makes the soup feel extra special.
- Simple, Straightforward Ingredients – Sometimes, the best meals are the simplest. With just a handful of ingredients, you can create a soup that feels both homemade and special. It’s a great way to use pantry staples in a new way.
- Easy to Make, Hard to Forget – The steps are simple to follow, making this a perfect recipe for busy nights when you want something delicious but don’t want to spend hours in the kitchen. It’s simple to make, but the flavors come together beautifully.
Ingredients and Substitutions
- Bacon: Adds a smoky, salty flavor that’s essential to the soup’s base. For a pork-free option, use turkey bacon or add an extra tablespoon of butter for richness.
- Ground sausage: Mild or spicy Italian sausage works well, depending on your taste, but spicy sausage is the best choice for adding bold flavor. If you prefer a lighter option, you can substitute chicken or turkey sausage.
- Butter: Enhances the flavor and helps caramelize the onions.
- Onions: Yellow onions are best for caramelizing, but white or sweet onions will also work.
- Garlic: Freshly minced garlic adds a punch of flavor. If you don’t have fresh garlic, substitute ½ teaspoons of garlic powder per clove.
- Flour: Works with the butter to create a roux, which is essential for thickening the soup and giving it a smooth, hearty texture.
- Chicken broth: Provides a flavorful base for the soup. Use low-sodium broth to control the salt.
- Potatoes: Russet or Yukon gold potatoes hold up well in soups.
- Kale: Adds a hearty, nutritious element. You can substitute spinach or Swiss chard for a slightly milder flavor.
- Heavy cream: Makes the soup rich and velvety. Half-and-half or a plant-based cream alternative works well for a lighter or dairy-free option.
- Seasonings: Salt, pepper, and red pepper flakes add the perfect balance of flavor and a gentle kick of heat. If you prefer a milder soup, you can skip the red pepper flakes or use smoked paprika for a hint of warmth without the spice.
How to Make Sausage Potato Soup with Bacon and Kale
Cook the Bacon: Start by cooking the bacon in a large pot until it’s perfectly crispy. Once it’s done, set it aside on a cutting board. Don’t pour out that flavorful bacon grease! This is going to give the soup a fantastic base.
Cook the Sausage: Next, add the ground sausage right into the pot with the bacon grease. Let it brown and crisp up, breaking it into bite-sized pieces as it cooks.
Cook the Aromatics: Once the sausage is ready, add the butter and onions. Allow the onions to cook down slowly until they’re golden and soft. This step takes a little patience but adds so much flavor and sweetness that you wouldn’t get if you didn’t caramelize them. This is the special step you won’t find in similar recipes! Then, finish with the garlic and cook for another minute or so.
Thicken the Soup: Sprinkle in the flour and stir well to coat the sausage and onions. Let it cook until it’s golden brown and bubbly. This might take a few minutes, but just remember to brown the roux instead of burning it. Getting that nice color will really boost the flavor, letting it soak up the tasty smells from the caramelized onions, sausage, and bacon. It’s all about creating a solid flavor base before you add in the liquids! Then slowly whisk in the chicken broth, scraping up all those flavorful bits from the bottom of the pot.
Add the Potatoes and Simmer: Now, it’s time to add the potatoes, the crumbled bacon you cooked earlier, and your favorite seasonings. Bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are soft and tender. You’ll know they’re ready when you can easily pierce them with a fork.
For the final touch: Stir in the kale and cream. Let them simmer together just until the kale is tender. That’s it! Ladle up a bowl of this hearty, comforting soup and enjoy every bite.
Sausage Potato Soup Recipe Tips
- Caramelizing the Onions: Patience is key! Let the onions slowly cook until they’re golden and soft. This step builds a sweet, savory base that pairs beautifully with the smoky bacon and hearty sausage. It’s worth the extra few minutes!
- The Roux: A golden (or medium) roux makes all the difference in this soup. When the flour cooks until golden brown, it develops a slightly nutty, toasted flavor that deepens the richness of the broth.
- Potatoes: Keep the skins on for added texture and to help the slices hold together as they simmer. Cutting them thin—about ¼ inch thick—ensures they cook evenly and soak up the soup’s savory goodness.
- Don’t Skimp on the Bacon Grease: The grease left behind after cooking the bacon is liquid gold! It adds an irresistible smoky richness that builds the soup’s flavor from the ground up.
Sausage Potato Soup Variations
- Extra Herby: Add a handful of chopped fresh parsley, rosemary, or thyme to the soup at the end of cooking for a burst of freshness.
- Cheesy Upgrade: Stir in a handful of freshly grated Parmesan or Pecorino Romano cheese right before serving. It melts into the broth, making the soup even richer and more indulgent.
- Lemon-Kissed: Add a squeeze of fresh lemon juice or a teaspoon of zest to brighten the flavors. This cuts through the richness and gives the soup a fresh, vibrant touch.
- Add a Crunch: Serve the soup with crispy croutons, fried onions, or even a sprinkle of crushed bacon on top for added texture.
- Add more Veggies: Want a heartier soup? Add some carrots and celery to cook with the onions. Or, add in green beans, peas, or broccoli with the broth and simmer.
Frequently Asked Questions
Refrigerator: Let the soup cool completely, then store in an airtight container for up to 4 days. To reheat, warm it gently on the stovetop or microwave, stirring occasionally to ensure even heating.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly on the stovetop. Add a splash of broth or cream if the soup seems too thick.
Be sure to cook the flour with the sausage and onions until it’s fully combined and golden brown before adding the broth. If it’s still too thin, you can simmer the soup a bit longer to reduce it or stir in a slurry made with cornstarch and water.
Pre-cooked bacon will work, but you’ll miss out on the extra flavor from cooking the bacon in the pot. If using pre-cooked, add a tablespoon of butter or oil to sauté the sausage and onions.
Half-and-half or a plant-based cream substitute will work just fine. Keep in mind, the soup might not be as rich, but it will still be delicious.
More Soup Recipes
Creamy Sausage Potato Soup
Course: Soups and Stews6
servings15
minutes35
minutesCreamy Sausage Potato Soup is a dish I turn to when I want something hearty and comforting. With savory sausage, crispy bacon, and the rich flavor of caramelized onions, it’s a satisfying bowl of goodness that’s easy to make and even easier to love.
Ingredients
4 slices bacon
1 pound spicy ground sausage
1 large onion, diced
1 tablespoon butter
6 large garlic cloves, minced
1 tablespoon dried thyme
1 teaspoon red pepper flakes, optional
32 ounces chicken broth
3 pounds russet potatoes, quartered and thinly sliced
1 bunch kale, chopped
1 cup heavy cream
Directions
- Cook the bacon in a large pot over medium heat until crispy. Remove and set aside.
- Add the ground sausage to the pot with the bacon grease. Cook until browned and crispy, breaking it into small pieces as it cooks.
- Stir in butter and onions. Cook until the onions are caramelized, about 10-15 minutes. Add minced garlic and cook for 1 minute, until fragrant.
- Sprinkle flour over the sausage and onions. Stir well to coat, and cook for about 2 minutes, until the mixture is light brown and bubbly.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Add the potatoes, crumbled bacon, and seasonings to the pot. Bring to a boil, then reduce to a high simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the chopped kale and cream. Simmer for about 5 minutes, until the kale is tender.
