Creamy Potato Kielbasa and Kale Soup
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.
Servings: 6
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
SUBSTITUTIONS:
- 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
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