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
Scale
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.
