This recipe is one I depend on during the Winter months. It’s based on a Portuguese kale soup recipe, Caldo Verde, which doesn’t include the smoked paprika and uses more kale. Along with kale, the main ingredients are potatoes and a good smoked sausage. We use smoked beef sausage but smoked pork sausage or even smoked turkey sausage works very well for those who don’t eat pork. I would say that floury potatoes like Russet, Desiree, King Edward, or Maris Piper work best here since they break down and thicken the soup, contributing to a creamy texture.

The smoked paprika you use is very important and determines the bulk of flavor here - make sure that it is indeed smoked as many grocery stores also carry regular paprika. I start the recipe off by saying one heaped teaspoon, but honestly, sometimes I taste and adjust by adding more depending on the flavor of the sausage. That’s the beauty of cooking! You can totally adjust the levels according to your preferences and make it your own wonderful creation. Here are some ideas sent in by readers who have cooked the recipe:

* Chop up 1 small red bell pepper and sauté with the onions in the beginning for a deeper flavor
* Use coconut cream instead of heavy cream to make the soup dairy-free
* Add a pinch of red pepper flakes for a little heat
* You can ALWAYS increase the amount of garlic - let your heart guide you
* A reader used a vegetarian sausage and increased the smoked paprika - Everything worked out!
* Add a Parmesan rind while the soup simmers to deepen the flavor - Thanks Judy for that tip!
* Add a can of drained and rinsed white beans for more nutrition
* Swap out the kale for cabbage, collards, mustard greens, or any hearty green vegetable.
* Instead of chicken broth, do a liquid chicken stock like Better than Bouillon combined with hot water

I’ll include a link in the ingredient list for the specific smoked paprika and bone broth that I like to use, available for a great price on Amazon.

The recipe makes 4 generous servings but I recommend doubling for a hungrier crowd because it’ll be gone before you know it, and leftovers are so good the next day! If you decide to make it I’d love to see! Tag me on social @thedaleyplate #thedaleyplate for a feature in my Instagram stories. Enjoy!

SAUSAGE, POTATO, AND KALE SOUP
Prep Time: 5 minutes | Cook Time: 25 to 30 minutes | Serves: 4

Ingredients:
1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
1 medium yellow onion, finely chopped
4-6 cloves minced fresh garlic
1 to 2 heaped teaspoons sweet smoked paprika
4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)
32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)
2 tablespoons heavy whipping cream or half & half
4 cups roughly chopped tuscan or curly kale
lots of fresh ground black pepper to taste

Method:

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.

Instant Pot Method:

Set your Instant Pot to sauté. Cook sliced sausage for 2-3 minutes until golden. Add onion and garlic, stir and sauté for another 5 minutes until onions are translucent and garlic fragrant. If the bottom of your pot becomes too dry, add a few tablespoons of water to loosen things up.

Add smoked paprika, potatoes and bone broth to the inner pot. Place the lid on and set your Instant Pot to 6 minutes high pressure. Once cooking is complete, release pressure and stir in kale. Simmer for 2-3 minutes while stirring to wilt the kale and break up some of the potatoes - This will thicken the soup slightly. Ladle into bowls and serve with freshly cracked black pepper.