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Dive into this super cozy Kielbasa Potato Soup, perfect for those cold evenings. Every spoonful brings bites of juicy sausage, tender potatoes, smoky bacon, kale, and gooey cheddar all swimming in a creamy, rich broth. It’s sure to make you feel right at home any night.
Whenever I’m looking for something extra comforting, I instantly think of this soup. The first time I made it, my family drifted into the kitchen just from the smell—now they look forward to it whenever fall weather hits.
Essential Ingredients
- Green onions: finish the dish with a crisp hit of freshness. Get the ones that are nice and vibrant
- Cheddar cheese: melts right in for savory, tangy goodness. Shred block cheese yourself for the smoothest soup
- Kale: brings a pop of color and healthy stuff. Grab bunches that are a deep, lively green
- Yukon gold or red potatoes: make soft, creamy chunks that don’t fall apart. Pick firm, blemish-free potatoes
- Bay leaf: sneaks in a little woodsy flavor. Use whole so you can pull it out later
- Butter: mixes with veggies to make everything taste richer. Unsalted is best so you control the salty flavor
- Dried parsley thyme paprika pepper: these boost every spoonful with layers of flavor—use dried herbs you trust
- Low sodium chicken broth: builds a tasty base. Choose one that tastes good on its own
- Heavy cream: makes the final product extra silky. Cream straight from the fridge works best
- Flour: thickens things up for a velvety soup. All-purpose does the trick
- Dijon mustard: perks up all the flavors. Smooth Dijon mixes in best
- Soy sauce and hot sauce: sneak in umami and a little kick. Cut back on salt by sticking with low-sodium soy
- Garlic: brings bold, hearty aroma. Fresh garlic cloves have the most punch
- Yellow onion and celery: the backbone for flavor—make sure your veggies are fresh and snappy
- Dry white wine: brightens things up and deepens flavor. Pick something you actually like to sip
- Kielbasa: star of the show thanks to its smoky, hearty flavor—bonus if you find one with simple, high-quality ingredients
- Bacon: adds a smoky note plus rich bacon drippings. Go thick and meaty for extra taste
Irresistible Step-by-Step
- Garnish and Serve:
- Take your soup off the heat, then sprinkle cooked bacon bits and fresh green onions on top. That makes every bite extra bright and crunchy
- Finish with Kale and Cheese:
- Chop kale and add it in, letting it wilt for a few minutes. Turn the heat down, then toss in cheddar cheese little by little to melt it smooth
- Return the Kielbasa:
- Slice up your rested sausage and drop it back in. Let everything hang out on a gentle simmer till the potatoes are just soft and all the flavors blend—about twenty minutes
- Add Potatoes and Simmer:
- Cut potatoes into bite-size pieces and throw them into the mix. Bring it all up to a boil, then turn it down and let it simmer
- Add Liquids and Cream:
- Pour in chicken broth gradually while you stir so it’s nice and smooth. Slide in the heavy cream and tuck in the bay leaf for an extra cozy flavor
- Thicken the Soup:
- Scatter in the flour and keep stirring for two minutes so the raw taste cooks off. This step helps your soup get super creamy
- Build the Flavor:
- Stir in the garlic, soy, hot sauce, mustard, and all your dried seasonings. Let them cook for a minute—just enough to wake up the flavors, not brown the garlic
- Sauté the Aromatics:
- Add butter, onions, and celery. Let that sizzle for about five or six minutes till soft and translucent and smelling great
- Deglaze the Pot:
- If something looks too dark, turn off the heat and gently wipe it out—but leave the browned bits behind. Pour in your wine, turn the heat back up, and scrape the tasty stuck bits up as the wine reduces by half
- Brown the Kielbasa:
- Toss the whole sausage into the pot with the bacon drippings over medium, browning all sides for a couple minutes. Let it rest outside the pot before slicing so it stays juicy
- Cook the Bacon:
- Slow-cook bacon strips in your soup pot till they’re crispy, flipping once in a while. The bacon both flavors the pot and makes perfect topping pieces for later
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I always grab potatoes from the local market for this soup. One time, my daughter and I picked out some Yukon Golds after a leaf-raking marathon and made this together. Every bite reminds me of that simple cozy afternoon, full of creamy, hearty flavors.
Storing Leftovers
Let your soup chill out before you spoon it into containers—airtight ones work best in the fridge for up to a few days. Freeze any leftovers (use those freezer-safe containers). When you're ready, stick them in the fridge overnight to thaw, then reheat slow and gentle to keep the broth creamy. If you don’t overcook the potatoes in the first place, they’ll stay nice and tender.
Easy Swaps
No kale? Grab a bag of baby spinach. Want it lighter? Go with half and half instead of heavy cream. Swap in some ham or smoked turkey for either of the meats if that’s what you have. Or use veggie stock, skip the meat, and you've got a vegetarian option.
What Goes With It
This soup is killer on its own but tastes awesome paired with warm crusty bread or a crisp salad. For a nod to Poland, slice up some rye bread. A bowl of this fits lunch or dinner—grab a mug of hot tea or cider to make it extra delightful.
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Homey Origins
This dish blends Polish and American comfort food. It’s inspired by old-school, Eastern European soups loaded with smoked meats, hearty spuds, and greens. Over the years, it’s become a favorite at homey tables all over the US, especially where Polish families put down roots.
Frequently Asked Questions
- → Could I use a different sausage instead of kielbasa?
Yep, you can switch to smoked sausage or even andouille if you want to mix up the flavor.
- → Which potatoes are best here?
Yukon Gold or red potatoes work nicely, since they go creamy but don’t fall apart as they cook.
- → Do I have to use kale?
Nope. Toss in spinach if that’s what you’ve got—it’ll wilt fast and taste just as good.
- → What works instead of white wine?
Go for chicken or beef broth in place of wine—they add a savory touch and get the bits off the bottom of your pot.
- → What’s the best way to store leftovers?
Let it cool, then put it in an airtight container in your fridge for three days tops, or freeze up to three months.