Juicy kielbasa, fluffy potatoes, and kale in a creamy, savory soup finished with cheddar, bacon, and green onions.
→ Main
01
8 ounces bacon, cut into 1/2 inch pieces
02
14 ounces kielbasa sausage, whole
03
1/2 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
04
2 tablespoons unsalted butter
05
1 cup yellow onion, finely diced
06
3/4 cup celery, diced
07
3 cloves garlic, minced
08
1 tablespoon soy sauce
09
1 teaspoon Dijon mustard
10
1/2 teaspoon hot sauce (such as Frank’s)
11
1/4 cup all-purpose flour
12
5 cups low-sodium chicken broth
13
1 cup heavy cream
14
1 bay leaf
15
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
16
2 cups loosely packed kale, stems removed and chopped
17
1 1/2 cups sharp cheddar cheese, shredded from block
18
1/2 teaspoon black pepper, or to taste
19
1/4 teaspoon kosher salt, or to taste
→ Garnish
20
Sliced green onions
21
Reserved crispy bacon
Step 01
Add bacon to a large soup pot over low heat, cook slowly until crisp to render fat and develop flavor. Transfer cooked bacon to a paper towel-lined plate and set aside. Reserve drippings in the pot.
Step 02
Place the whole kielbasa sausage into the pot with reserved bacon fat. Sear on all sides over medium heat until deeply browned, about 5 minutes total. Remove sausage and let rest before slicing into bite-sized rounds.
Step 03
Carefully pour white wine into the pot to deglaze, scraping up all browned bits from the bottom with a wooden spoon. Allow liquid to reduce by half, about 3 minutes.
Step 04
Add butter to deglazed pot. Stir in onions and celery. Cook on medium until vegetables begin to soften, about 4 minutes. Stir in minced garlic and cook an additional 1 minute until fragrant.
Step 05
Mix in soy sauce, Dijon mustard, hot sauce, and all-purpose flour. Stir constantly for 1-2 minutes to coat vegetables and develop a roux.
Step 06
Gradually add chicken broth in small increments, stirring thoroughly after each addition to prevent lumps. Pour in heavy cream and add bay leaf. Stir to combine.
Step 07
Add cubed Yukon gold potatoes to the pot. Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 16–20 minutes or until potatoes are just fork-tender.
Step 08
Return sliced kielbasa to soup. Simmer 5 minutes to infuse flavor and warm sausage throughout.
Step 09
Stir in kale. Simmer until wilted, about 2–3 minutes. Remove bay leaf. Reduce heat to low, add shredded cheddar cheese a handful at a time, stirring constantly until fully melted and incorporated. Adjust salt and pepper to taste.
Step 10
Ladle soup into bowls and garnish with reserved crispy bacon and sliced green onions. Serve immediately.
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