Roasted Potato Garlic Soup with Kale and Sausage

Make a hearty and nutritious potato soup that can be made ahead of time and packed for a comforting lunch for your midday work break.

byJustine Sulia

Frequently Asked Questions

How do I roast the garlic for this soup?

To roast the garlic, simply wrap whole garlic bulbs in aluminum foil with a drizzle of olive oil and bake them in the oven at 400°F (200°C) for about 30-40 minutes until they are soft and caramelized.

Can I use a different type of sausage in this recipe?

Yes, you can use any type of sausage you prefer, such as chicken, turkey, or a plant-based alternative, but keep in mind that this may alter the flavor profile of the soup.

What type of potatoes work best for this soup?

Yukon Gold or Russet potatoes are ideal for this soup as they provide a creamy texture when blended, enhancing the overall consistency of the soup.

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About the Author

Justine Sulia

I am the writer, publisher and photographer behind Cooking and Beer. Over at Cooking and Beer, I am combining bold and inspirational cooking (and baking) with the best craft beer I can get my hands on!

Justine Sulia has been a contributor to Honest Cooking since 2015.

View Comments (2) View Comments (2)

This looks so good, I’m a sucker for garlic! I make a similar one with spinach but I’m going to have to try this out :)

Lucy Harris

January 12, 2016 at 3:43 pm

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So so good. Need to try this!

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Poshnessary

January 12, 2016 at 10:24 am

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