Bacon Sausage and Kale Soup

    55 min

    This is a creamy, hearty and delicious soup. It's the perfect winter warmer that can be enjoyed anytime of the year. Smoked sausage is simmered with onion, bacon and kale, in a creamy potato soup base. Serve with crusty fresh bread, if desired.

    591 people made this

    Serves: 6 

    • 450g smoked sausage, such as Mattessons, sliced in half lengthways and chopped into 1.25cm slices
    • 2 potatoes, cut into 5mm slices
    • 125g chopped onion
    • 6 rashers streaky bacon
    • 1 1/2 teaspoons finely chopped garlic
    • 135g kale, finely chopped
    • 2 tablespoons chicken stock granules
    • 1 litre water
    • 75ml whipping cream

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
    2. Add garlic to the onions and cook an additional 1 minute. Add chicken stock granules, water and potatoes, simmer 15 minutes.
    3. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

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    Reviews in English (487)


    delicious i didnt have cream so i used greek yoghurt.  -  09 Aug 2014


    As a retired test kitchen chef, I am bound to dabble. So after reading all the reviews, I set to work to make a lower fat version and still maintain taste. I had researched the Top Secret version and felt I could even drop fat content on that one too. 1. I used hot italian turkey sausage. Yes it came in links, but I squeezed out the meat and cooked it. Then roll in paper towels to get out any remaining fat. 2. Bacon and Onion should be cooked separately, then blended in at the last minute to meld flavors. 3. I dropped the water content, got rid of the cream and used entirely fat free half and half from the dairy section. Brilliant stuff and works well in this recipe. Smooth, rich, not too thin consistency 4. Some brave souls prefer to add pepper at this point, but I say "to taste" 5. I prefer the texture of Youkon Gold potatoes, but any young new potato with the skins on is great. If you like earthy, you can use russets. I have never been a fan of dirt so I stick with thin skins. So play, enjoy! And don't forget the Romano!  -  31 Oct 2003  (Review from Allrecipes US | Canada)


    Excellent recipe. I have made this so many times here is what I have changed: Cook the bacon separately from the onions to avoid burning. Use six chicken bullion cubes. Use 1/2 cup of cream. Increase the water to 1 1/2 quarts. Use 1/2 pound of mild ground italian sausage and 1/2 pound of spicy ground sausage instead of the sausage links.  -  17 Feb 2003  (Review from Allrecipes US | Canada)