Kielbasa Potato Soup Creamy Kale (Print Version)

# Ingredients:

→ Meats

01 - 5 strips bacon
02 - 400 grams kielbasa sausage

→ Vegetables

03 - 1 yellow onion, diced
04 - 2 ribs celery, diced
05 - 560 grams Yukon Gold potatoes or red potatoes, peeled and cut into 2 cm pieces
06 - 2 cups kale, roughly chopped
07 - 1/4 cup green onions, sliced

→ Liquids

08 - 120 milliliters dry white wine
09 - 1.3 liters low sodium chicken broth
10 - 120 milliliters heavy cream

→ Dairy

11 - 3 tablespoons unsalted butter
12 - 1 cup cheddar cheese, shredded

→ Seasonings

13 - 3 cloves garlic, minced
14 - 1 teaspoon soy sauce
15 - 1 teaspoon hot sauce
16 - 2 teaspoons Dijon mustard
17 - 1 bay leaf
18 - 1 teaspoon dried parsley
19 - 1/4 teaspoon dried thyme
20 - 1/4 teaspoon paprika
21 - 1/4 teaspoon black pepper

→ Other

22 - 1/4 cup flour

# Instructions:

01 - Cut bacon in half and fry over low heat in a large soup pot until crisp. Remove bacon to a plate lined with paper towels and roughly chop once cooled, leaving drippings in the pot.
02 - Increase heat to medium. Add kielbasa sausage to the pot and sear whole, browning on each side for 2–3 minutes. Remove and set aside to rest for 10 minutes, then slice as desired.
03 - Turn off the heat. Wipe away any blackened spots and excess drippings, leaving the brown fond. Add white wine and return heat to medium. Scrape the pot with a spatula to deglaze, reducing wine by half, about 3–4 minutes.
04 - Add diced onion, celery, and butter to the pot. Cook until softened, about 5–6 minutes.
05 - Stir in minced garlic, soy sauce, hot sauce, Dijon mustard, dried parsley, thyme, paprika, and black pepper. Sauté for 1 minute.
06 - Add flour and cook, stirring continuously, for 2 minutes to form a roux.
07 - Gradually add chicken broth in small increments, stirring to incorporate fully. Slowly mix in heavy cream and add bay leaf.
08 - Add peeled and diced potatoes to the pot. Bring to a boil, then reduce to a simmer.
09 - Add sliced kielbasa back to the pot. Simmer uncovered until potatoes are just fork tender, about 20 minutes.
10 - Add chopped kale and allow to wilt for 3–4 minutes. Reduce heat to low, then gradually stir in shredded cheddar cheese. Remove from heat.
11 - Garnish soup with chopped bacon and sliced green onions. Serve hot.

# Notes:

01 - For optimal melting and flavor, shred cheddar cheese from a block instead of using pre-shredded varieties.
02 - Add cheese only when soup has cooled slightly; high temperatures can cause separation and a grainy texture.
03 - Substitute spinach for kale if preferred; wilt for 2–3 minutes.
04 - Use low sodium broth, soy sauce, and unsalted butter to control overall salt content.
05 - Broccoli, ham, or chicken are suitable protein variations for this preparation.
06 - Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

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