Why make this recipe
Kielbasa Potato Soup is a comforting and hearty dish perfect for any day. It’s full of flavors from bacon, kielbasa, and fresh vegetables. This soup is not only delicious but also easy to prepare, making it a great choice for family dinners or cozy evenings at home. Whether you are new to cooking or a seasoned chef, this recipe offers a simple way to create a satisfying meal that warms you from the inside out.
How to make Kielbasa Potato Soup
Ingredients:
- 5 strips bacon (adds a smoky flavor to the soup)
- 14 ounces kielbasa (cut into half-moon slices for easy cooking)
- ½ cup dry white wine (adds acidity and depth to the broth)
- 1 large yellow onion (diced for flavor base)
- 2 ribs celery (diced for texture and flavor)
- 3 tablespoons butter (for sautéing vegetables and building flavor)
- 3 cloves garlic (minced, for depth of flavor)
- 1 teaspoon soy sauce (umami enhancer)
- 1 teaspoon hot sauce (optional, for a subtle kick)
- 2 teaspoons Dijon mustard (for tanginess and depth)
- ¼ cup all-purpose flour (helps thicken the soup)
- 5½ cups low-sodium chicken broth (for a rich, savory base)
- ½ cup heavy cream (for a creamy finish)
- 1 bay leaf (for aromatic flavor)
- 1¼ pounds Yukon gold potatoes (peeled and diced for smooth texture)
- 2 cups kale (roughly chopped, adds freshness and color)
- 1 cup shredded cheddar cheese (adds creaminess and richness)
- ¼ cup sliced green onions (for garnish and a fresh bite)
- 1 teaspoon dried parsley (adds mild herbal flavor)
- ¼ teaspoon dried thyme (provides subtle earthiness)
- ¼ teaspoon paprika (adds a light smokiness)
- ¼ teaspoon black pepper (to taste)
Directions:
- Cut the bacon into pieces and cook in a large soup pot over low heat. While the bacon cooks, prepare the other ingredients.
- Once cooked, transfer the bacon to a paper towel-lined plate. Leave the bacon drippings in the pot.
- Set the heat to medium and add the kielbasa to the pot. Brown it on each side for about 2–3 minutes, adjusting heat as needed. Remove and set aside.
- Wipe away any black spots, leaving the brown fond in the pot, which adds flavor to the broth. Pour in the wine and cook for 3-4 minutes to reduce by half.
- Add the onion, celery, and butter to the pot, sautéing for 5-6 minutes until softened. Then, stir in the garlic, soy sauce, hot sauce, Dijon mustard, parsley, thyme, paprika, and pepper. Cook for 1 minute.
- Add the flour to the pot and cook for 2 minutes, stirring continuously to form a roux. Then, pour in the chicken broth, stirring to combine. Gradually stir in the heavy cream and add the bay leaf.
- Peel and dice the potatoes, then add them to the pot. Bring to a boil and then reduce the heat to simmer.
- Add the kielbasa back to the pot and simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.
- Add the kale to the pot and let it wilt for 3-4 minutes. Then, stir in the cheddar cheese, and cook over low heat until melted.
- Remove from heat, garnish with green onions and bacon, and serve warm.
How to serve Kielbasa Potato Soup
Serve this soup hot in bowls. You can garnish it with extra cheese, chopped green onions, or crumbled bacon for added texture and flavor. Pair it with crusty bread or a simple side salad for a complete meal.
How to store Kielbasa Potato Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to eat again, simply reheat it on the stove over medium heat until hot. You can also freeze the soup for up to 3 months; just remember to let it cool down before transferring it to a freezer-safe container.
Tips to make Kielbasa Potato Soup
- Use low-sodium chicken broth to control the saltiness of your soup.
- Feel free to add or substitute other vegetables like carrots, bell peppers, or corn for more variety.
- If you prefer a thicker soup, let it simmer longer or add a bit more flour.
- For a bit of spice, increase the amount of hot sauce.
Variation
Add a splash of lemon juice right before serving to brighten the flavors. You can also try using different types of sausage like smoked sausage or turkey kielbasa for a lighter option.
FAQs
Can I use other types of potatoes?
Yes, you can use other types like Russet or red potatoes, but Yukon gold offers a creamy texture.
Is this soup spicy?
The spice level can be adjusted. The hot sauce is optional, and you can omit it for a milder soup.
Can I make this soup vegetarian?
Yes, you can replace the bacon and kielbasa with plant-based options or skip them altogether. Use vegetable broth for the base.
Kielbasa Potato Soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Kielbasa Potato Soup loaded with flavors from bacon, kielbasa, and fresh vegetables.
Ingredients
- 5 strips bacon
- 14 ounces kielbasa, cut into half-moon slices
- ½ cup dry white wine
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (optional)
- 2 teaspoons Dijon mustard
- ¼ cup all-purpose flour
- 5½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 bay leaf
- 1¼ pounds Yukon gold potatoes, peeled and diced
- 2 cups kale, roughly chopped
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onions
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Cut the bacon into pieces and cook in a large soup pot over low heat. While the bacon cooks, prepare the other ingredients.
- Once cooked, transfer the bacon to a paper towel-lined plate. Leave the bacon drippings in the pot.
- Set the heat to medium and add the kielbasa to the pot. Brown it on each side for about 2–3 minutes, adjusting heat as needed. Remove and set aside.
- Wipe away any black spots, leaving the brown fond in the pot, which adds flavor to the broth. Pour in the wine and cook for 3-4 minutes to reduce by half.
- Add the onion, celery, and butter to the pot, sautéing for 5-6 minutes until softened. Then, stir in the garlic, soy sauce, hot sauce, Dijon mustard, parsley, thyme, paprika, and pepper. Cook for 1 minute.
- Add the flour to the pot and cook for 2 minutes, stirring continuously to form a roux. Then, pour in the chicken broth, stirring to combine. Gradually stir in the heavy cream and add the bay leaf.
- Peel and dice the potatoes, then add them to the pot. Bring to a boil and then reduce the heat to simmer.
- Add the kielbasa back to the pot and simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.
- Add the kale to the pot and let it wilt for 3-4 minutes. Then, stir in the cheddar cheese and cook over low heat until melted.
- Remove from heat, garnish with green onions and bacon, and serve warm.
Notes
Serve hot with extra toppings like cheese and green onions. Store leftovers in the refrigerator for 3-4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
