Kielbasa Potato Soup Cream (Printer-Friendly)
Savory kielbasa, tender potatoes, bacon, and kale are simmered in a rich, creamy broth with cheddar.
# List of Ingredients:
→ Protein and Meat
01 -
12 ounces kielbasa sausage, whole
02 -
4 slices bacon
→ Vegetables
03 -
1 1/2 pounds Yukon Gold potatoes, diced
04 -
1 cup yellow onion, diced
05 -
1/2 cup celery, diced
06 -
2 cups kale, stemmed and chopped
07 -
1/4 cup green onions, thinly sliced, for garnish
→ Dairy
08 -
1 cup cheddar cheese, freshly shredded
09 -
3/4 cup heavy cream
10 -
2 tablespoons unsalted butter
→ Liquids
11 -
1/2 cup dry white wine
12 -
5 cups low sodium chicken broth
→ Seasonings and Flavor Enhancers
13 -
3 cloves garlic, minced
14 -
1 tablespoon soy sauce
15 -
2 teaspoons Dijon mustard
16 -
1 teaspoon hot sauce
17 -
1 bay leaf
18 -
1/2 teaspoon kosher salt
19 -
1/2 teaspoon freshly ground black pepper
20 -
1/4 teaspoon smoked paprika
21 -
1/4 teaspoon dried thyme
→ Other
22 -
2 tablespoons all-purpose flour
# Preparation Steps:
01 -
Arrange bacon slices in a large soup pot and cook over low heat until crisp. Remove bacon, set aside to cool, then chop finely for garnish.
02 -
Add whole kielbasa sausage to the bacon drippings in the pot and sear on all sides until browned. Remove sausage, allow it to rest, then cut into 1/2-inch slices.
03 -
Deglaze the pot with white wine, scraping the bottom to release any browned bits, then simmer until reduced by half. Add butter, diced onions, and celery; sauté until softened. Stir in minced garlic, soy sauce, Dijon mustard, hot sauce, smoked paprika, dried thyme, salt, and black pepper. Sauté for 2 minutes, then sprinkle in flour and cook for 1 additional minute, stirring constantly.
04 -
Gradually pour in chicken broth, stirring continuously to avoid lumps. Add heavy cream and bay leaf. Bring to a simmer, then add diced potatoes. Raise heat to bring to a boil, then reduce to a gentle simmer. Continue cooking until potatoes are just fork-tender, approximately 10 to 15 minutes.
05 -
Return sliced kielbasa to the pot and simmer for 5 minutes. Stir in chopped kale and allow it to wilt for 2-3 minutes. Reduce heat to low and gently fold in freshly shredded cheddar cheese until melted. Adjust seasoning as needed.
06 -
Ladle soup into bowls and garnish with reserved chopped bacon and sliced green onions. Serve immediately.
# Additional Suggestions:
01 -
For a lower sodium variation, opt for reduced-sodium broth, unsalted butter, and low-sodium soy sauce. If omitting bacon, sear kielbasa in a tablespoon of olive oil.
02 -
Grate cheddar from a block for optimal melting and texture. Add cheese over low heat to prevent graininess.
03 -
Substitute baby spinach for kale if desired, wilting for 2-3 minutes before serving.