Ingredients

5 strips bacon

14 oz. kielbasa

½ cup dry white wine

1 yellow onion, diced

2 ribs celery, diced

3 tablespoons butter

3 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon hot sauce

2 teaspoons Dijon mustard

¼ cup flour

5 ½ cups low sodium chicken broth

½ cup heavy cream

1 bay leaf

1 ¼ lbs. Yukon gold potatoes (or red potatoes)

2 cups kale, roughly chopped

1 cup cheddar cheese, shredded

¼ cup green onions, sliced

1 teaspoon dried parsley

¼ teaspoon dried thyme

¼ teaspoon paprika

¼ teaspoon pepper

Instructions

Step 1: Cut the bacon strips in half and fry them in a large soup pot over low heat. While the bacon cooks, measure out the remaining ingredients.

Step 2: Once cooked, transfer the bacon to a paper towel-lined plate to drain. After cooling, roughly chop the bacon. Leave the drippings in the pot.

Step 3: Set heat to medium and add the whole kielbasa. Brown on each side for 2-3 minutes, increasing heat slightly if needed. Remove and set aside. Let rest for 10 minutes, then slice to desired thickness.

Step 4: Turn off the heat. Wipe away any black residue and leftover bacon drippings, but leave the brown fond on the pan for flavor.

Step 5: Add the white wine and return heat to medium. Use a silicone spatula to scrape and deglaze the bottom and sides of the pot. Reduce the wine by half, about 3-4 minutes.

Step 6: Add the diced onions, celery, and butter. Cook until softened, about 5-6 minutes. Stir in garlic, soy sauce, hot sauce, Dijon mustard, and seasonings. Cook for 1 minute more.

Step 7: Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually add the chicken broth in small splashes, stirring to combine. Slowly stir in the heavy cream and add the bay leaf.

Step 8: Peel and cut potatoes into ¾-inch pieces. Add them to the soup and bring to a boil, then reduce heat to a simmer.

Step 9: Add the sliced kielbasa and simmer uncovered until potatoes are just fork tender, about 20 minutes.

Step 10: Stir in the kale and cook until wilted, 3-4 minutes. Reduce heat to low and gradually add the cheddar cheese, stirring until melted. Remove from heat and garnish with chopped bacon and sliced green onions. Serve warm.

Tips & Variations

For a smoky depth, substitute smoked kielbasa or add a pinch of smoked paprika.

Use low-fat cream or milk for a lighter version, though the soup will be less rich.

Replace kale with spinach or Swiss chard if preferred.

For extra texture, reserve some potatoes to mash and stir in at the end for a creamier soup.

FAQs

Can I make this soup ahead of time?

Yes, the soup tastes even better the next day as the flavors meld. Store it in the fridge and reheat thoroughly before serving.

Can I freeze Kielbasa Potato Soup?

It can be frozen, but the texture of the potatoes and kale may change slightly. Freeze in portions and thaw overnight in the fridge before reheating gently.