If you’re craving a bowl of comfort that feels like a warm hug from the inside, you absolutely need to try this Kielbasa and Potato Kale Soup with Cheddar and Cream Recipe. This hearty soup combines the smoky goodness of kielbasa with tender russet potatoes and vibrant kale, all brought together by creamy cheddar and a touch of rich cream. The balance of textures and flavors makes it perfect for chilly evenings or anytime you want a satisfying, soul-soothing meal that’s surprisingly easy to throw together. Trust me, once you make this soup your kitchen’s new favorite, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, but each plays an important part in creating the layers of flavor, creaminess, and color that make this recipe so unforgettable. From the rich cheddar to the fresh kale, everything works in harmony to build that classic comfort food vibe.
- Russet potatoes: Peeled and cubed, they provide hearty, creamy body to the soup once partially mashed.
- Onion: Chopped, sautéed until soft and caramelized to add depth and natural sweetness.
- Chopped kale: Adds a nutritious, slightly earthy brightness and a lovely pop of green color.
- Turkey kielbasa: Chopped and browned, it brings smoky, savory richness and satisfying chewy bites.
- Sharp cheddar cheese: Shredded to melt into smooth, flavorful creaminess.
- Heavy cream: Adds velvety smoothness that makes the soup feel indulgent yet cozy.
- Chicken broth: The flavorful liquid base that ties all the ingredients together with savory warmth.
- Olive oil: Used for sautéing, it helps cook the onions and kielbasa to golden perfection.
- Lemon juice: A splash to brighten the flavors and balance richness.
- Garlic powder, onion powder, dried thyme, salt, black pepper, red pepper flakes: A spice blend that seasons the soup beautifully with a gentle kick.
How to Make Kielbasa and Potato Kale Soup with Cheddar and Cream Recipe
Step 1: Prepare the potatoes
Start by peeling and chopping 4 to 5 medium russet potatoes into pieces about half an inch to one inch in size. Keeping the pieces roughly the same size ensures even cooking, so your soup has a consistent texture. Set these aside; you’ll be returning to them shortly.
Step 2: Sauté the onions and kielbasa
Heat 2 to 3 tablespoons of olive oil in a large soup pot over medium-high heat. Add the chopped onion along with the chopped turkey kielbasa. Sauté them until the onions soften and start turning golden, and the kielbasa begins to caramelize, about 5 to 8 minutes. This step unlocks a deep, smoky flavor that forms the backbone of the soup.
Step 3: Remove and set aside the sautéed mixture
Using a slotted spoon, transfer the cooked onion and kielbasa to a bowl, leaving the flavorful oil in the pot. This prevents overcooking and lets you focus on giving the potatoes the perfect simmer without crowding the pot.
Step 4: Cook the potatoes with seasonings
Place the cubed potatoes in the same pot and sprinkle over the garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir everything well to coat the potatoes in those aromatic spices. Pour in the chicken broth and lemon juice, then cover the pot and bring it to a gentle boil. Let it simmer for 10 to 15 minutes until the potatoes become tender when poked with a fork.
Step 5: Mash most of the potatoes
Reduce the heat to a low simmer. Use a potato masher, a large fork, or an immersion blender to mash about 75 percent of the potatoes in the pot, leaving some chunks whole. This creates a wonderfully creamy yet chunky texture that makes every bite interesting and comforting.
Step 6: Stir in the cream and cheddar cheese
Pour in the heavy cream, stirring it through to add richness and luxurious silkiness. Then, gradually add the shredded sharp cheddar cheese, stirring continuously until it melts completely into the soup, making it irresistibly creamy and cheesy.
Step 7: Add kielbasa, onions, and kale
Return the reserved caramelized kielbasa and onions to the pot, stirring them in to combine their smoky flavor throughout the creamy base. Add the chopped kale and stir just until it wilts, preserving its bright color and nutritious bite. Remove the pot from the heat to avoid overcooking the greens.
Step 8: Ladle and garnish
Serve the soup hot in bowls. Feel free to garnish with a sprinkle of extra shredded cheddar, some chopped kale, reserved pieces of kielbasa, and an optional dash of black pepper or red pepper flakes for a little extra zing and visual appeal.
How to Serve Kielbasa and Potato Kale Soup with Cheddar and Cream Recipe
Garnishes
Garnishes bring the soup to life! A handful of extra shredded sharp cheddar melts beautifully on top, while reserved kielbasa pieces add texture and visual delight. Fresh chopped kale adds a pretty green contrast, and a pinch of red pepper flakes or cracked black pepper amps up the subtle heat for those who like a little kick.
Side Dishes
This soup is filling, but pairing it with a crusty artisan bread or soft dinner rolls can turn it into a complete meal. A simple mixed green salad lightly dressed with vinaigrette provides a refreshing counterpoint to the creamy richness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls to impress guests and make every bite extra special. For gatherings, offering individual ramekins with customized garnishes allows everyone to personalize their bowl. You could even sprinkle some crispy bacon bits or toasted nuts on top for extra crunch and flavor variety.
Make Ahead and Storage
Storing Leftovers
This Kielbasa and Potato Kale Soup with Cheddar and Cream Recipe makes fantastic leftovers. Simply store leftover soup in airtight containers in the fridge for up to 3 days. The flavors deepen as it sits, so leftovers often taste even better than the first serving.
Freezing
For longer storage, freeze the soup in freezer-safe containers or heavy-duty ziplock bags. Divide it into portions for easy thawing. Keep in mind that kale can become a bit softer after freezing, but the overall flavor remains wonderfully hearty. The soup can be frozen for up to 2 months.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring frequently to prevent sticking or burning. If the soup thickens too much during reheating, stir in a splash of chicken broth or water to restore the perfect creamy consistency. Avoid microwaving in one big gulp to maintain the best flavor and texture.
FAQs
Can I use other types of sausage instead of turkey kielbasa?
Absolutely! Feel free to substitute with classic kielbasa, smoked polish sausage, or even a spicy chorizo if you want an extra kick. Just remember that different sausages vary in saltiness and fat content, so adjust the seasoning accordingly.
Is it possible to make this soup vegetarian?
Yes! Swap the turkey kielbasa for a hearty plant-based sausage or simply omit it and add extra kale or mushrooms for texture. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly while still delicious.
How can I make this soup creamier without heavy cream?
For a lighter version, you can use half-and-half or whole milk instead of heavy cream. Another trick is to blend a portion of the cooked potatoes completely, which naturally thickens and adds creaminess without added fat.
Can I prepare this soup in a slow cooker?
You can adapt the recipe by browning the kielbasa and onions first, then adding them to the slow cooker with the potatoes, kale, broth, and spices. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the cheese and cream at the end to prevent curdling.
What’s the best way to get the kale tender but still vibrant?
Add the kale toward the very end of cooking and stir just until it wilts. Overcooking kale can make it mushy and dull in color, so a gentle toss just before serving keeps it bright and pleasantly chewy.
Final Thoughts
There is something truly special about this Kielbasa and Potato Kale Soup with Cheddar and Cream Recipe that makes it feel like a celebration of simple ingredients done right. Its hearty texture, smoky sausage bites, cheesy richness, and fresh greens create a bowl that’s both nourishing and delicious. I can’t wait for you to make it and add it to your go-to comfort food rotation—you’re going to love how it warms your heart and your belly every single time.
Print
Kielbasa and Potato Kale Soup with Cheddar and Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Kielbasa Potato Soup combines tender, seasoned russet potatoes with savory turkey kielbasa, sharp cheddar cheese, and nutritious kale. The creamy broth enriched with heavy cream and chicken broth delivers a comforting bowl perfect for cozy dinners.
Ingredients
Vegetables
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
Meat & Dairy
- 13 oz turkey kielbasa, chopped
- 6 oz shredded sharp cheddar cheese
- 1/3 cup heavy cream
Liquids & Oils
- 32 oz chicken broth
- 2–3 tablespoons olive oil, divided
- 1 ½ tablespoons lemon juice
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Potatoes: Peel and chop the potatoes into ½”–1” cubes. Set them aside until ready to use.
- Sauté Onions and Kielbasa: In a large soup pot, heat 2–3 tablespoons of olive oil over medium-high heat. Add the chopped onion and turkey kielbasa, sautéing until the onions soften and the kielbasa begins to caramelize, about 5–8 minutes.
- Remove Kielbasa and Onions: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and set them aside in a bowl to prevent overcooking.
- Cook the Potatoes: In the same pot, add the cubed potatoes along with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir to coat the potatoes in the seasonings. Pour in the chicken broth and lemon juice. Cover and bring to a gentle boil, then simmer for 10–15 minutes until the potatoes are fork-tender.
- Mash the Potatoes: Lower the heat to a simmer. Use a potato masher, large fork, or immersion blender to mash about 75% of the potatoes, leaving some whole for texture.
- Add Cream and Cheese: Stir in the heavy cream. Gradually add shredded cheddar cheese, stirring continuously until melted and creamy.
- Combine Kielbasa, Onions, and Kale: Return the reserved kielbasa and onions to the soup (saving a few pieces for garnish if desired). Add the chopped kale and stir until just wilted. Remove from heat.
- Serve and Garnish: Ladle the soup into bowls. Garnish with extra shredded cheese, chopped kale, reserved kielbasa, and a light sprinkle of black pepper or red pepper flakes as desired.
Notes
- For a spicier soup, increase the amount of red pepper flakes according to taste.
- If you prefer a thicker soup, mash more potatoes or reduce the chicken broth slightly.
- Use turkey kielbasa for a leaner option or substitute with traditional pork kielbasa if preferred.
- For a vegetarian version, replace chicken broth with vegetable broth and omit kielbasa.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
