Description
This hearty Kielbasa Potato Soup combines smoky bacon, flavorful kielbasa, tender Yukon gold potatoes, and nutritious kale in a creamy, comforting broth. Enhanced with a touch of white wine, aromatic spices, and melted cheddar cheese, this soup is perfect for cozy dinners and crowd-pleasing meals.
Ingredients
Scale
Meat and Dairy
- 5 strips bacon
- 14 oz. kielbasa
- 3 tablespoons butter
- ½ cup heavy cream
- 1 cup cheddar cheese (shredded)
Vegetables and Herbs
- 1 yellow onion (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 ¼ lbs. Yukon gold potatoes (or red potatoes), peeled and cut into ¾-inch pieces
- 2 cups kale (roughly chopped)
- ¼ cup green onions (sliced)
- 1 bay leaf
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
Liquids and Condiments
- ½ cup dry white wine
- ½ cup low sodium chicken broth (5 ½ cups total)
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 2 teaspoons Dijon mustard
Pantry
- ¼ cup flour
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Cook the bacon: Cut the bacon strips in half and fry them in a large soup pot over low heat until crisp. While the bacon cooks, prepare the remaining ingredients.
- Drain and chop bacon: Transfer cooked bacon to a paper towel-lined plate to drain excess fat, then roughly chop once cooled. Keep the bacon drippings in the pot for flavor.
- Brown the kielbasa: Increase heat to medium and add whole kielbasa to the pot. Brown on each side for 2-3 minutes, adjusting heat as needed. Remove and set aside to rest for 10 minutes before slicing to desired thickness.
- Clean the pot: Turn off the heat. Wipe away any burned bits and remaining bacon drippings, but keep the browned fond as it adds flavor to the broth.
- Deglaze with wine: Pour in the white wine and turn heat back to medium. Use a silicone spatula to scrape the bottom and sides of the pot to loosen browned bits. Reduce the wine by half, approximately 3-4 minutes.
- Cook aromatics: Add diced onions, celery, and butter to the pot. Sauté until softened, about 5-6 minutes. Stir in garlic, soy sauce, hot sauce, Dijon mustard, dried parsley, thyme, paprika, and pepper. Cook for 1 minute to blend flavors.
- Make roux and add broth: Sprinkle in flour and stir continuously for 2 minutes to cook it. Gradually whisk in chicken broth in small amounts, then slowly stir in heavy cream and add the bay leaf.
- Add potatoes and simmer: Add peeled and cut potatoes to the soup. Bring it to a boil, then reduce heat to a simmer.
- Add kielbasa and cook potatoes: Stir in sliced kielbasa and let the soup simmer uncovered until the potatoes are fork tender, about 20 minutes.
- Wilt kale and add cheese: Add chopped kale to the pot and allow it to wilt for 3-4 minutes. Reduce heat to low and gradually stir in shredded cheddar cheese until melted and smooth.
- Finish and serve: Remove the soup from heat. Garnish with the chopped bacon and sliced green onions. Serve the soup hot for a comforting meal.
Notes
- Using Yukon gold potatoes gives the soup a creamy texture without falling apart.
- Adjust the hot sauce amount if you prefer milder or spicier soup.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Leftovers keep well refrigerated for up to 3 days and reheat best on stovetop.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Polish-inspired
Keywords: kielbasa soup, potato soup, creamy soup, kielbasa potato soup, hearty winter soup, bacon soup
