Creamy Collard Greens, Sweet Sausage, Pepper and Potato Soup

By Alysha Melnyk

~Author Notes~

The temperatures this week have me thinking about all things cozy – sweaters, candles, hot tea, blankets…and soup! 🙂 This recipe is actually modeled after a sausage, potato, kale and onion soup my Mom makes on repeat during the chilly seasons, with a few change-ups! Instead of kale I used collard greens (any hearty green will work for this – kale, spinach, etc.) and instead of onions I used sweet peppers (I think onion would also be a great addition to this, but I was curious to change it up!).

The end result is a creamy, delicious and hearty soup that tastes even better on day two after resting in the refrigerator a bit. I recommend pairing this soup with your favorite bread or grilled cheese, and topping with additional seasonings (black pepper, chili flakes, etc.). Enjoy and have fun mixing it up depending on what vegetables you have on hand!

Serves 4-6

Ingredients 1 Pound Sweet Sausage or Spicy Sausage of Choice (I used a breakfast blend sausage from a local farm that had sugar and black pepper in it)

Olive Oil

2 to 4 Cloves of Garlic, Minced

2 Heaping Cups Diced Potato

2 Heaping Cups Diced Sweet Pepper

1 Pint Heavy Cream 

32 Ounces Chicken Bone Broth (or broth of choice)

1 Bunch Collard, Stems Removed and Cut into Bit Sized Pieces (other hearty greens work well too)

Optional Additions: Diced sweet onion (add this in with the peppers to cook), fresh herbs, salt, pepper, chili flakes, fresh bread, etc. Directions

  1. First, add a 1/2 tablespoon of olive oil to your frying pan. Cook your sausage over medium heat, breaking into pieces and tossing until lightly browned.
  2. While sausage is cooking, mince your garlic and dice your peppers (and onion if using), potatoes, and cut your collard greens.
  3. After sausage is done cooking, add it into your soup pan. Use the remaining grease in the pan to soften your peppers and garlic (and onion if using), and toss this into the soup pan as well. *I do add any remaining grease to my soup for additional flavor, but you can also choose not to add it. 
  4. At this point, add your diced potatoes, collard greens, broth and heavy cream. Mix to combine.
  5. Simmer this on medium heat (be careful not to burn/over boil) for 20 to 30 minutes (until diced potatoes are fork tender).
  6. Serve warm with herbs, seasonings and bread of choice.
  7. Enjoy! (And as I mentioned, leftovers taste even better after soaking in all the flavors overnight).

Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.