Creamy Potato Kielbasa and Kale Soup
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Creamy Potato Kale and Kielbasa Soup is the cozy, hearty bowl everyone craves on chilly nights. Tender potatoes, smoky kielbasa, and vibrant kale come together in a rich, velvety broth that’s easy enough for weeknights but special enough for company. This comforting soup is perfect for cold-weather dinners, meal prep, or whenever you need a satisfying, family-friendly meal.
“I am so glad that I doubled this recipe! My family loved it!”
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.
- 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.
Simmer until thickened and serve!
Creamy Potato, Kielbasa and Kale Soup! Total comfort in a bowl, my reader friends! Perfection!
For more great rustic, hearty soups, be sure to try my:
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Old-Fashioned Potato, Cabbage and Kielbasa Soup
- Chorizo, Kale and Sweet Potato Stew
- Cauliflower Potato Soup with Smoked Gouda
- Traditional Hungarian Goulash Soup
Creamy Potato Kielbasa and Kale Soup
Ingredients
- 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
Instructions
- 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.
Notes
- Red or russets can also be used.
- Can use cabbage in place of kale.
- Can be made ahead 1-2 days. Refrigerate until needed.
- Reheat on the stovetop or in the microwave.
- Cool and place in airtight containers in the desired servings. Freeze 1-2 months.
- Thaw in the refrigerator.
- Reheat on the stovetop or in the microwave.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
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.
Hi, Amber, Wow. Thanks so very much and so glad you enjoyed! I think Andouille would be great, too! Thanks again!
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.
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.
Do you have a variation for the crock pot?
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
Made this today but added a large leek (dark green parts too) and some bacon. Yummy.
Hi, Melanie, Thanks so very much and glad you enjoyed! Those two things sound like great additions. Thanks again!
I made this recipe yesterday. It is so tasty and made a lot! Thanks for sharing!
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!
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!
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.
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.
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!
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.
Soup season is here in full force and I really could not be any more excited about it. This looks absolutely incredible!
Hi, Karly, Thanks so much! This soup is the definition of soup season!
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!
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!