Creamy Potato Kielbasa and Kale Soup is complete comfort in a bowl that’s perfect when the weather gets chilly!
It has FINALLY cooled off here! Since Labor Day, all I have wanted was to pull one of my Dutch ovens down and make soup!
The temperature dipped to 40 degrees last night so I made my husband light our gas fireplaces to take the chill off in the morning. So wonderful to be able to pull the covers up at night then get up in the morning, grab a sweatshirt and turn on the fireplace. Finally fall!
Today’s goal: Make soup!!!
And why not a family classic!
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 Parmesan Roasted 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.
The kale is perfection and updates it to 2017!
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!
I also 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.
Simmer until thickened and serve!
Creamy Potato Kielbasa and Kale Soup! Total comfort in a bowl, my reader friends! Perfection!
For another great rustic, Polish-inspired soup, be sure to make my Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa!
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 6 cups chicken broth
- 1 pound kielbasa or other smoked sausage, halved lengthwise and sliced
- 1 bunch kale, red or green, stems removed, coarsely chopped
- 4 tablespoons butter
- 4 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 until thickened. Stir in Dijon mustard and Worcestershire. Season to taste with salt and black pepper and serve.
Amount Per Serving Calories 576 Total Fat 43g Saturated Fat 17g Trans Fat 1g Unsaturated Fat 24g Cholesterol 102mg Sodium 2066mg Carbohydrates 32g Fiber 3g Sugar 7g Protein 17g