Description
A comforting and hearty Kielbasa Potato Soup loaded with flavors from bacon, kielbasa, and fresh vegetables.
Ingredients
Scale
- 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