Description
Kielbasa Potato Soup is a hearty, comforting soup loaded with smoky kielbasa, tender potatoes, fresh kale, and a creamy, flavorful broth. Bacon, white wine, and a blend of seasonings create layers of savory depth, making this recipe perfect for a satisfying main course on a cold day.
Ingredients
Units
Scale
Meat & Sausage
- 5 strips bacon
- 14 oz. kielbasa
Vegetables
- 1 yellow onion, diced
- 2 ribs celery, diced
- 1 1/4 lbs. Yukon gold potatoes or red potatoes
- 2 cups kale, roughly chopped
- 1/4 cup green onions, sliced (for garnish)
Dairy
- 3 tablespoons butter
- 1 cup cheddar cheese, shredded
- 1/2 cup heavy cream
Liquids
- 1/2 cup dry white wine
- 5 1/2 cups low sodium chicken broth
Flavorings & Spices
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 2 teaspoons Dijon mustard
- 1 bay leaf
Seasonings
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
Other
- 1/4 cup flour
Instructions
- Cook the Bacon. Cut the bacon strips in half and fry them in a large soup pot over low heat. While the bacon is cooking, measure out the remaining ingredients. Once the bacon is cooked, transfer it to a paper towel-lined plate and let it cool, then roughly chop it. Leave the bacon drippings in the pot for added flavor.
- Brown the Kielbasa. Increase the heat to medium and add the whole kielbasa to the pot. Brown it on each side for 2–3 minutes, increasing the heat slightly if needed. Remove the kielbasa from the pot and set it aside to rest for 10 minutes, then slice it into desired pieces.
- Deglaze the Pot. Turn off the heat and wipe away any black spots or excess drippings, but leave the brown fond in the pan to enhance the broth’s flavor. Pour in the white wine, return the heat to medium, and use a silicone spatula to scrape up the brown bits from the bottom and sides of the pot. Let the wine reduce by half, which takes about 3–4 minutes.
- Sauté the Vegetables. Add the onion, celery, and butter to the pot. Sauté for 5–6 minutes, until softened. Stir in the garlic, soy sauce, hot sauce, Dijon mustard, and all seasonings. Cook for another minute to release the flavors.
- Create the Roux. Sprinkle the flour over the vegetables and cook, stirring continuously, for 2 more minutes. Gradually add the chicken broth in small splashes, stirring well after each addition to prevent lumps. Slowly pour in the heavy cream, then add the bay leaf.
- Add the Potatoes and Simmer. Peel the potatoes and cut them into 3/4-inch pieces. Add them to the pot, bring the mixture to a boil, then reduce to a simmer.
- Add Kielbasa, Simmer Soup. Add the sliced kielbasa back to the soup and simmer, uncovered, until the potatoes are just fork tender, about 20 minutes.
- Add Kale and Cheese. Stir in the chopped kale and let it wilt for 3–4 minutes. Reduce the heat to low and slowly stir in the shredded cheddar cheese, allowing it to melt into the soup.
- Finish & Serve. Remove the soup from heat, garnish with the chopped bacon and green onions, and serve hot.
Notes
- For a slightly lighter soup, you can substitute half-and-half for the heavy cream.
- Red potatoes or Yukon gold are best as they hold their shape well when cooked.
- Feel free to swap kale with spinach, though spinach will wilt faster.
- For extra spicy flavor, increase the hot sauce or add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Omit the bacon for a lower-fat version, but use a little oil for sautéing the kielbasa and vegetables.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 1250mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg
