Kielbasa Potato Soup

This Kielbasa Potato Soup recipe has juicy slices of savory Kielbasa with pillowy potatoes, kale, bacon, green onions, and a hint of cream!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American, Polish

Servings: people

Calories: 645kcal

Author: Stephanie

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

Seasonings

1 teaspoon dried parsley
¼ teaspoon EACH: dried thyme, paprika, pepper

US Customary - Metric

Instructions

Cut the bacon strips in half and fry in a large soup pot over low heat. Measure out the remaining ingredients while the bacon cooks.
Once cooked, transfer the bacon to a paper towel lined plate. Roughly chop once cooled. Leave the bacon drippings in the pot.
Set the heat to medium and add the whole kielbasa. Brown on each side for 2-3 minutes, increase the heat slightly if needed. Remove and set aside. Let it rest for 10 minutes, then cut into slices of desired size.
Turn the heat off. Wipe away any black spots and remaining bacon drippings but leave the brown fond in the pan, this will add more flavor to the broth.
Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Reduce by half, about 3-4 minutes.
Add the onions, celery, and butter. Soften for 5-6 minutes. Add the garlic, soy sauce, hot sauce, Dijon mustard, and seasonings. Cook for 1 minute.
Add the flour and cook for 2 more minutes, stirring continuously. Add the chicken broth in small splashes, stirring to incorporate. Slowly stir in the heavy cream and add the bay leaf.
Peel the potatoes and cut into ¾-inch pieces, then add them to the soup. Bring to a boil, then reduce to a simmer.
Add the sliced kielbasa and simmer uncovered until the potatoes are just fork tender, about 20 minutes.
Add the kale and let it wilt for 3-4 minutes. Reduce heat to low and gradually stir in the cheddar cheese. Remove from heat and garnish with bacon and green onions. Serve!

Notes

Pro Tips:

The bacon in this recipe is optional, (although it adds a lot of great flavor!) If skipping, sear the kielbasa in a little olive oil and deglaze with white wine as outlined.
Sodium: The bacon, kielbasa, and cheese add a lot of savory flavor to this recipe. Consider using low sodium chicken broth to better control the salt content. You can also use low sodium soy sauce, unsalted butter, and turkey bacon.
Kielbasa: I use Hillshire Farm Polska Kielbasa for this recipe, any variety will work! It's seared whole, then it rests, and then we slice it. This ensures you can get char on the outside while keeping the inside nice and juicy!
Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they’re also the starchiest, which makes them more prone to falling apart.
Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. An equal amount of chicken or beef broth may be used if you don’t cook with wine.
The soy sauce, hot sauce, and Dijon mustard are flavor enhancers in this recipe that you can’t taste outright. The hot sauce doesn’t make it spicy. I use Frank’s hot sauce.
Be sure to shred/grate the cheese from a block so that it melts well and tastes the best. I use Cracker Barrel Sharp Yellow cheese.
Don’t add the cheese if the soup is too hot; it can separate and create a grainy consistency. Low heat is best.
Spinach can be used instead of kale as well, it only needs 2-3 minutes to wilt.
Variations of this recipe include: Broccoli Potato Soup, Baked Potato Soup, Chicken Potato Soup, Ham and Potato Soup, Sausage Potato Soup, Shepherds Pie Soup, and Cheesy Potato Soup.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze and reheat well, just be sure not to cook the potatoes for too long, or they'll become crumbly when reheated.

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition