Kitchen notes · a little help before you start

Kielbasa Potato Soup

Name: Kielbasa Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 5 each strips bacon; 14 oz kielbasa; ½ cup dry white wine; 1 each 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 each 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); 1 teaspoon dried parsley; ¼ teaspoon dried thyme; ¼ teaspoon paprika; ¼ teaspoon pepper

Smoky kielbasa and soft potatoes make this creamy soup feel generous, with cheddar giving the broth a rich finish. Kale adds a little texture between the potatoes, while crisp bacon and green onion give the top a satisfying savory bite.

Prep: 15 min
Cook: 45 min
Total: 60 min
Original yield: Serves 6
Ingredients: 22 listed

Make it part of your week

Estimating…

SoupsAmericanPolishMain coursePorkEuropeanPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cuisine: American · Polish · European
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Brown the sausage whole

Sear the whole kielbasa, then let it rest for ten minutes before slicing it for the soup.

2. Keep the brown bits

Wipe away blackened spots after searing, leaving the brown fond to flavor the wine and broth.

3. Lower heat for cheese

Reduce the heat to low before gradually stirring in cheddar so the cheese melts into the soup smoothly.

Get to know the ingredients

Potatoes

Peel the potatoes and cut them into three quarter inch pieces before adding them to the broth.

Cheddar

Shred cheddar from a block for melting and add it gradually over low heat at the end.

Kale

Add the chopped kale after the potatoes become fork tender and give it a few minutes to wilt.

The last little job

Finish off heat

Remove the soup from the heat after melting the cheese, then garnish with bacon and sliced green onions.

A little more help as you go

Deglaze with wine

Use the wine to loosen the browned bits and reduce it by half before adding the vegetables.

Watch the potatoes

Simmer just until the potatoes are fork tender; overcooking makes them more likely to crumble when reheated.

A few questions you might have

Can I replace the wine?

You can use an equal amount of chicken or beef broth instead of wine for deglazing.

Can spinach replace the kale?

Yes. Spinach can replace kale and needs only two to three minutes to wilt into the soup.

When do I slice the kielbasa?

Brown it whole, remove it from the pot and let it rest ten minutes before slicing.

How long can leftovers keep?

Store airtight in the refrigerator for up to three days or freeze for up to three months.

Why does the cheese need low heat?

Very hot soup can make the cheese separate and turn grainy, so melt it gradually over low heat.

Any more cooking tips?

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.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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