Kielbasa Potato Soup (Printer-Friendly Version)

Juicy kielbasa, fluffy potatoes, and kale in a creamy, savory soup finished with cheddar, bacon, and green onions.

# What You'll Need:

→ 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

# Steps to Follow:

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.
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.
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.
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.
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.
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.
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.
08 - Return sliced kielbasa to soup. Simmer 5 minutes to infuse flavor and warm sausage throughout.
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.
10 - Ladle soup into bowls and garnish with reserved crispy bacon and sliced green onions. Serve immediately.

# Additional Tips:

01 - Shred cheddar cheese from the block for optimal melting; avoid using bagged pre-shredded cheese for smooth texture.
02 - Use low-sodium broth, unsalted butter, and low-sodium soy sauce to better control overall salt content.
03 - If substituting wine, use equal amounts of chicken or beef broth.
04 - For softer greens, substitute spinach for kale and wilt for only 2 minutes at the end of cooking.
05 - Soup can be stored in airtight containers in the refrigerator for up to three days or frozen for up to three months.
06 - Avoid adding cheese to boiling soup; ensure heat is on low to prevent separation.

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