Kielbasa Potato Soup (Ready-to-Print Version)
Enjoy a rich bowl filled with kielbasa, tender potatoes, creamy broth, bacon, kale, and vibrant seasoning.
# What You’ll Need:
→ Pork & Protein
01 -
12 ounces kielbasa sausage, whole
02 -
4 ounces bacon, sliced
→ Vegetables
03 -
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
04 -
1 cup yellow onion, diced
05 -
2 ribs celery, diced
06 -
1 cup kale, chopped and tightly packed
07 -
1/2 cup green onions, thinly sliced, for garnish
→ Dairy
08 -
1 tablespoon unsalted butter
09 -
3/4 cup heavy cream
10 -
3/4 cup sharp cheddar cheese, freshly grated
→ Liquids & Broth
11 -
1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
12 -
4 cups low-sodium chicken broth
→ Seasonings & Flavor Enhancers
13 -
2 cloves garlic, minced
14 -
1 tablespoon all-purpose flour
15 -
1 bay leaf
16 -
3/4 teaspoon kosher salt, or to taste
17 -
1/2 teaspoon freshly ground black pepper
18 -
1/2 tablespoon low sodium soy sauce
19 -
1/2 teaspoon Dijon mustard
20 -
1/2 teaspoon hot sauce, such as Frank’s
# Step-by-Step Guide:
01 -
Cook bacon over low heat in a large soup pot until rendered and crisp. Transfer to a paper-towel-lined plate to cool; chop once cooled.
02 -
In the bacon drippings, sear the whole kielbasa on all sides over medium-high heat until browned. Set aside and let rest, then slice into 1/4-inch rounds.
03 -
Add white wine to the pot, scraping the browned bits from the bottom. Let wine reduce by half, about 2-3 minutes.
04 -
Add butter to the pot, then onion and celery. Cook over medium heat until softened, about 4-5 minutes. Stir in minced garlic and cook for 1 minute.
05 -
Stir in flour and cook for 1 minute. Add soy sauce, Dijon mustard, hot sauce, salt, pepper, and bay leaf. Mix to combine.
06 -
Gradually add chicken broth, stirring to blend until smooth. Pour in heavy cream and add potatoes. Bring to a boil, reduce heat, and simmer uncovered for 13-15 minutes, until potatoes are just fork tender.
07 -
Return sliced kielbasa to the pot and add chopped kale. Simmer 3-4 minutes until kale is wilted and soup is heated through.
08 -
Remove bay leaf. Lower the heat, then add shredded cheddar cheese gradually, stirring gently until melted and smooth.
09 -
Ladle soup into bowls. Top with chopped bacon and sprinkle with green onions before serving.
# Handy Tips:
01 -
Shred cheddar cheese from a block for optimal melting and avoid adding cheese over high heat to prevent separation.
02 -
For less sodium, opt for low-sodium chicken broth, low-sodium soy sauce, and unsalted butter as needed.
03 -
Yukon Gold or red potatoes maintain texture best; avoid overcooking to prevent crumbling during reheating.