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This Kielbasa Potato Soup is the ultimate cozy meal for chilly nights. Each spoonful is packed with juicy kielbasa, creamy potatoes, ribbons of kale, smoky bacon, and melty cheddar all brought together in a silky broth with a kiss of cream. It makes any evening feel like home.
I crave this soup every time I need something comforting. The first bowl brought my whole family to the kitchen to see what was bubbling on the stove and now they ask for it whenever the weather turns cold.
Ingredients
- Bacon: brings smokiness and richness to the soup. Choose thick-cut bacon for bigger flavor
- Kielbasa: is the star with lots of seasoned savory taste. Look for a high quality Polska kielbasa with no fillers
- Dry white wine: adds acidity and depth. Choose a wine you enjoy drinking for the best results
- Yellow onion and celery: create a fragrant foundation. Use firm onions and crisp celery stalks
- Butter: adds creaminess to the vegetable base. Good quality unsalted butter lets you control the salt
- Garlic: brings warm aromatic depth. Fresh cloves are best for strong flavor
- Soy sauce and hot sauce: give umami and subtle complexity. Low sodium soy keeps salt in balance
- Dijon mustard: adds tang and rounds out the flavors. Use a smooth Dijon for easy mixing
- Flour: thickens the soup base into a velvety texture. All-purpose flour works perfectly
- Low sodium chicken broth: forms the body of the soup. Seek out broth with a clean savory taste
- Heavy cream: creates a luxuriously silky finish. Fresh heavy cream gives best results
- Bay leaf: adds herbal undertones. Use whole for easy removal
- Yukon gold or red potatoes: create creamy soft bites that hold up well. Seek out firm and unblemished potatoes
- Kale: adds color and nutrients. Look for deep green leaves with no yellowing
- Cheddar cheese: melts into the soup for tangy richness. Block cheese shredded at home melts best
- Green onions: add freshness as a topping. Choose crisp vibrant stalks
- Dried parsley thyme paprika pepper: build layers of seasoning. Use fresh dried herbs for dynamite flavor
Step-by-Step Instructions
- Cook the Bacon:
- Fry bacon strips in a large soup pot over low heat until fully crisp. Turn occasionally so it cooks evenly without burning. This step gives a foundation of deep smoky flavor and rich bacon drippings used for dicing and garnishing later
- Brown the Kielbasa:
- Raise the heat to medium. Add whole kielbasa links to the pot with bacon drippings and brown on each side for two to three minutes. Let the sausage rest out of the pot before slicing to keep juices inside
- Deglaze the Pot:
- Turn off heat if needed to avoid burning. Wipe any blackened spots leaving the golden brown fond on the bottom. Pour in dry white wine and set heat back to medium. Scrape up all the flavorful browned bits using a spatula as the wine reduces by half in three to four minutes
- Sauté the Aromatics:
- Add diced onion celery and butter. Cook for five to six minutes until the veggies are soft and the onions are translucent. This builds the savory base
- Build the Flavor:
- Mix in minced garlic soy sauce hot sauce Dijon mustard and dried seasonings. Let everything sit for one minute to wake up the flavors without browning the garlic
- Thicken the Soup:
- Sprinkle in the flour and stir continuously for two minutes so the flour cooks and loses the raw taste. This step creates the body of your creamy soup
- Add Liquids and Cream:
- Pour chicken broth in a little at a time stirring after each addition to make a smooth base. Slowly add the heavy cream and tuck in the bay leaf to infuse warmth
- Add Potatoes and Simmer:
- Peel and chop potatoes into even three quarter inch pieces so they cook at the same speed. Add to the pot and bring to a boil then lower heat and simmer
- Return the Kielbasa:
- Slice the rested kielbasa and add back to the soup. Simmer uncovered for about twenty minutes until potatoes are just fork-tender and flavors meld
- Finish with Kale and Cheese:
- Add chopped kale and let it wilt for three to four minutes. Lower the heat and gradually stir in cheddar cheese a handful at a time so it melts smoothly without becoming grainy
- Garnish and Serve:
- Remove pot from heat. Top with the crispy chopped bacon and fresh green onions right before serving for brightness and texture
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My favorite part is always using farm market potatoes. Once my daughter helped me pick out Yukon Golds early one Saturday and we turned them into soup after a long leaf-raking session. The richness of the potatoes makes every bite lush and satisfying and brings back that simple autumn day
Storage Tips
Let the soup cool before storing in airtight containers in the fridge for up to three days. Freeze portions in freezer safe containers for up to three months. Thaw overnight and reheat gently to avoid breaking the creamy base. The potatoes will stay tender if you do not overcook initially
Ingredient Substitutions
If you do not have kale use baby spinach. For a lighter option swap heavy cream with half and half. Ham or smoked turkey can stand in for bacon or kielbasa. Vegetable broth works instead of chicken broth for vegetarians just skip the bacon and kielbasa
Serving Suggestions
A big bowl of this soup stands on its own but is wonderful with crusty bread for dipping or a crisp green salad. For a Polish touch serve with rye bread. It is fantastic as a midday meal or supper with hot tea or cider
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Cultural Background
Kielbasa Potato Soup takes roots from both Polish and American home cooking. It is a reflection of hearty Eastern European soups that mix smoked sausage with potatoes and greens. Over time it has become a beloved comfort food in American kitchens especially in regions with Polish heritage
Frequently Asked Questions
- → Can another sausage be substituted for kielbasa?
Yes, smoked sausage or andouille can stand in for kielbasa for a different flavor twist.
- → What type of potatoes work best?
Yukon Gold or red potatoes are ideal, as they stay creamy yet hold together during simmering.
- → Is it necessary to use kale?
No, spinach can be swapped in for a similar effect, wilting quickly in the hot soup.
- → What can I use instead of white wine?
Chicken or beef broth can replace white wine to deglaze the pot while adding savory notes.
- → How should leftovers be stored?
Cool completely and refrigerate in a sealed container for up to three days, or freeze for up to three months.