Curry Potato Soup with Sausage

This curry potato soup is rich, creamy, and packed with bold flavors from spicy sausage, curry powder, and coconut milk. It’s a cozy, comforting soup that comes together in about 40 minutes!

 

Easy Curry Potato Soup Recipe

• Flavor. Spicy sausage, tender potatoes, and wilted kale in a creamy coconut curry broth create the perfect combination of flavor and texture. Your family is going to love this soup!
• Ease. The best part about this soup is that it comes together all in one pot! Add everything to the pot, cook, and serve!

Ingredients for Curry Potato Soup

• Ground Sausage: Adds a savory, slightly spicy kick. Use mild sausage for a less spicy version.
• Butter: Enhances richness in the soup base and combines with the flour to create a roux that thickens the broth.
• Yellow Onion: Provides a sweet, aromatic foundation. You can use white onion instead.
• Garlic: Adds depth and warmth to the soup. Use garlic powder if you don’t have fresh garlic.
• Spices: Curry powder and cumin bring warm, earthy flavors.
• Flour: Combines with the butter to thicken the soup. Stick with all-purpose flour for this soup recipe.
• Yukon Gold Potatoes: Creamy and buttery, perfect for soups. You can substitute with Russet potatoes as well.
• Chicken Stock: Creates a flavorful base; vegetable stock can be substituted or chicken broth.
• Bay Leaf: Infuses subtle herbal notes. You can skip it if you don’t have any on hand.
• Coconut Milk: Adds creaminess and balances the spices. You can use heavy cream instead but start with about half the amount and add more as needed since it’s so rich.
• Chopped Kale: Adds an earthy flavor and delicious texture. Baby spinach would work as well.
• Balsamic Vinegar: Enhances the depth of flavor of all the other ingredients and cuts through the richness of coconut milk. You can substitute it with red wine vinegar or apple cider vinegar. You won’t taste the vinegar, but it will boost all the other flavors!

How to Make Curry Potato Soup

Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add sausage and cook, crumbling with a spatula, until browned. Transfer to a plate and set aside.

Sauté the aromatics: Melt butter in the same pot. Add onion and cook for about 5 minutes, stirring frequently.

Add the spices and flour: Reduce heat to medium and add garlic, salt, and pepper. Stir in curry powder, cumin, and flour. Cook for 1 minute, stirring frequently.

Deglaze the pot: Slowly pour in about 1 cup of chicken stock, scraping up any browned bits from the bottom.

Simmer the soup: Add cooked sausage, potatoes, remaining chicken stock, and bay leaf. Bring to a simmer and cook for 10-12 minutes until potatoes are fork-tender.

Finish the soup: Stir in coconut milk, kale, and balsamic vinegar. Let the kale wilt. Season to taste with salt and pepper.

Serve: Garnish with fresh chopped cilantro and enjoy!

Tips for Making Curry Potato Soup

• Make it Vegetarian: Swap the sausage for chickpeas or lentils and use vegetable broth.
• Adjust the Spice Level: Use mild sausage or add extra curry powder for more warmth and less spice.
• For Extra Creaminess: Blend a portion of the soup before adding the kale.

Make-Ahead Instructions

• This curry potato sausage soup is the perfect make-ahead meal!
• It will stay good in the fridge for days and reheats beautifully.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

Freezing Curry Potato Soup

• Let the soup cool completely before transferring it to a freezer-safe container.
• Freeze for up to 2 months.
• Thaw in the refrigerator overnight before reheating.

Reheating Curry Potato Soup

• Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.
• Alternatively, microwave in 1-minute intervals, stirring between each, until heated.

Try these easy soup recipes next!

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