Creamy Potato Kielbasa and Kale Soup

4.51 from 55 votes
45 minutes
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Creamy Potato, Kielbasa and Kale Soup is complete old-world comfort in a bowl!

“I am so glad that I doubled this recipe! My family loved it!”

Photo of Creamy Potato Kielbasa and Kale Soup in white Dutch oven with bread and fresh kale.

The inspiration behind this recipe:

Creamy Potato, Kielbasa and Kale Soup is a twist on a recipe I “married” into.  My mother-in-law, Shirley, makes an amazing potato and cabbage soup that we absolutely love!  We make it at least once every winter.  I talk about my mother-in-law’s potato and cabbage soup in this post for Baked Cabbage Wedges.

Here’s my interpretation!

A single head of cabbage can go a long way–especially when there are only two people in a household so I don’t buy one very often.  Instead, I used a bunch of kale I had on hand for this recipe.  The kale is perfection and updates it to 2020!

I haven’t done a DNA test yet, but all indications are I’m 100% Polish.  My mom was Polish, my dad is Polish, my grandparents and great-grandparents on both sides were Polish.  Yeah, it’s looking like I’m Polish, too.  So, what better way to honor my heritage than to add kielbasa!

How to make Creamy Potato, Kielbasa and Kale Soup:

  • Cook onion and celery in a little bit of oil until it’s nice and soft.
  • Add 1 1/2 pounds of diced potatoes–preferably “waxy” such as red or Yukon gold–peeled if desired.
  • Add chicken broth and kielbasa.
Photo of diced potatoes in white Dutch oven.
  • Add kale, let it cook until wilted then thicken.
  • I added my own flair to this family classic by making it just a tad lighter.  The original family recipe calls for two cups of half-and-half.  I decided to scale it back to one cup of half-and-half.  The butter, flour and half-and-half combination will get crazy thick, so add a ladle or two of the liquid from the soup to make it manageable, then pour it into the soup.
Photo of Creamy Potato Kielbasa and Kale Soup in white Dutch oven with bread on a cutting board.

Simmer until thickened and serve!

Creamy Potato, Kielbasa and Kale Soup!  Total comfort in a bowl, my reader friends!  Perfection!

Photo of two servings of Creamy Potato Kielbasa and Kale Soup in gray bowls with bread scattered about.
Photo of two servings of Creamy Potato Kielbasa and Kale Soup in gray bowls with bread scattered about.
Close-up photo of Creamy Potato Kielbasa and Kale Soup in gray bowl.

For more great rustic, hearty soups, be sure to try my:

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Creamy Potato Kielbasa and Kale Soup - Overhead close-up shot of soup in white Dutch oven

Creamy Potato Kielbasa and Kale Soup

4.51 from 55 votes

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By: Carol | From A Chef’s Kitchen
Creamy Potato, Kielbasa and Kale Soup is complete old-world comfort in a bowl that's perfect when the weather is chilly!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine American
Servings 6
Calories 501 kcal


  • 2 tablespoons canola oil
  • 1 large onion - finely chopped
  • 2 stalks celery - finely chopped
  • 4 cloves garlic - minced
  • 1 1/2 pounds Yukon Gold potatoes - cut into 1/2-inch cubes (4-5 cups)
  • 8 cups chicken broth
  • 1 pound kielbasa or another smoked sausage - halved lengthwise and sliced
  • 1 bunch kale - red or green, stems removed, coarsely chopped
  • 4 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly ground black pepper - to taste


  • Heat canola oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium-low and cook 8 – 10 minutes or until vegetables are tender. Add the garlic and the potatoes and stir.
  • Add the chicken broth and kielbasa. Bring to a boil, reduce heat to medium-low and simmer 10 – 12 minutes or until potatoes are tender. Add the kale and cook 1 – 2 minutes more. Turn off the heat, cover and set aside.
  • Melt butter in a saucepan over medium-high heat. Add the flour and cook 1 – 2 minutes, stirring constantly. Add half and half, whisking constantly. Whisk in a ladle-full of the chicken broth from the Dutch oven to prevent it from becoming too thick to work with.
  • Transfer the thickened combination to the Dutch oven.
  • Bring the soup back up to a simmer and cook over low heat, stirring often until thickened. Stir in Dijon mustard and Worcestershire. Season to taste with salt and black pepper and serve.


MAKE AHEAD:  Can be made ahead 1-2 days.  Refrigerate until needed.  Reheat on the stovetop or in the microwave.
FREEZER-FRIENDLY:  Cool and place in airtight containers in the number of servings as desired.  Freeze 1-2 months.  Thaw in the refrigerator.  Reheat on the stovetop or in the microwave.


Serving: 1 | Calories: 501kcal | Carbohydrates: 34g | Protein: 18g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1944mg | Potassium: 961mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2396IU | Vitamin C: 47mg | Calcium: 164mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.51 from 55 votes (50 ratings without comment)

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Recipe Rating


  1. 5 stars
    This is the best soup! I made it years ago for friends, and still get compliments about it. I added rutabaga to mine and it was delicious!

  2. 5 stars
    YUMMY! This recipe is fantastic! Will be making again and again. Perfectly creamy yet not too heavy. Even my picky husband loved it.

  3. This was delicious! The only modification was that I browned the sliced kielbasa at the bottom of the pot before adding the onions and celery. No need to add the canola oil this way. The rendered kielbasa provided all of the delicious oil needed. It was so delicious, I ate the leftovers for breakfast, lunch, and dinner the next day. I just couldn’t get enough! I’m already planning on making (and doubling) this recipe again! I might do half kielbasa and half andouille – just to mix it up.

  4. 5 stars
    I am so glad that I doubled this recipe! My family loved it! I followed the recipe but used heavy cream and skim milk, since I had those in my refrigerator.

  5. 5 stars
    Just a couple of changes: I had whole cream so i used 3/4 cream and 1/4 cup 2% milk.
    I wanted a vegetarian meal so I used a can of Pinto beans instead of sausage.
    It was thick and delicious and one bowl filled us up. My husband usually goes back for seconds but he was full too.

    1. Hi, Jen, Thanks so much for your question. I haven’t made this in the slow cooker yet and haven’t tested this but I think this will work for you. Here is a link to a friend’s blog for a similar recipe that is made in the slow-cooker. Treat Step 3 of my recipe the same as adding the heavy cream in the linked recipe. Let me know how it goes! Crock Pot Zuppa Toscana

  6. Sounds yummy, but for us cabbage lovers, how would I make this with cabbage? Would I steam or boil the cabbage before adding it into the soup? Many thanks!

    1. Hi, Valerie, Thanks so much for your question. As I mentioned, this is a variation on my mother-in-law’s potato cabbage soup. She puts the cabbage in with the potatoes so they cook together, no need to steam or boil separately. Thanks again and hope you enjoy!

      1. Stem it or sautée it lightly until still fairly crunchy. Put it in close to the end and add salt and pepper so it isn’t bland. Please let me know how it turns out when you try it.

  7. Looks like a fantastic soup. Only thing is I can’t have Kale because of the thyroid meds I take – so will change that to spinach instead. Can’t wait for it to get cold enough here in Sacramento, CA to make some of this. Thanks for sharing.

    1. Hi, Kathi, Thanks so much! Can you have cabbage? This recipe is based on one my mother-in-law makes with cabbage. If not, spinach would be a good substitute. Thanks again and hope you enjoy!

    2. Kathy, you can try another green like collards, mustards and maybe turnips. I say maybe turnips because they cook more like spinach. I suggested the other greens because they are tougher. Spinach cooks quick and will basically disintegrate very quickly.

  8. I’m just trying to figure out a way to make this creamy without using any dairy (for my very lactose intolerant daughter), while retaining as much of the original flavor and consistency as possible. I’m guessing the choice might be rice milk over any of the tree nuts. I’m not as worried about the calories and/or fats as I should be, but so be it. It all looks so very delicious!

    1. Hi, Kasia, Thanks so much for your great question! I use soy cream cheese for a lot of my dairy-free personal chef clients to add that creaminess without dairy. The brand is Tofutti and it works great! You might want to whisk it with some of the broth first so that it doesn’t separate, then add it back into the soup. Please let me know how it worked for you!