Looking for a high‑protein comfort soup that’s cozy, satisfying, and family‑friendly? This creamy cheesy potato kielbasa soup fits the bill beautifully. Imagine that rich, cheesy broth hugging tender potatoes, smoky kielbasa, and greens , this recipe checks all the boxes with Betty’s flavor‑first, protein‑powered everyday approach.

There’s something about a bowl of soup that brings us right back to home. My kids begged for seconds the first time I made this, and my husband declared it “better than anything I’ve ordered in a restaurant.” That’s what Betty’s kitchen is all about , real food, real love.

Prep Time: 15 min • Cook Time: 35 min • Total Time: 50 min

Ingredients You’ll Need

5 strips bacon
14 oz kielbasa
½ cup dry white wine
1 yellow onion, diced
2 ribs celery, diced
3 tbsp butter
3 cloves garlic, minced
1 tsp soy sauce
1 tsp hot sauce
2 tsp Dijon mustard
¼ cup flour
5½ cups low‑sodium chicken broth
½ cup heavy cream
1 bay leaf
1¼ lbs Yukon gold or red potatoes (¾‑in pieces)
2 cups chopped kale
1 cup shredded cheddar cheese
¼ cup sliced green onions
Seasonings: 1 tsp dried parsley; ¼ tsp each dried thyme, paprika, pepper

cheesy kielbasa potato soup with creamy broth, sliced sausage, fresh herbs, and melty cheese

Betty’s Step‑By‑Step Instructions

Cut bacon in half and fry low, until crisp. Drain, chop, set aside , leave drippings in pot.
Brown whole kielbasa over medium , a little char adds flavor. Rest 10 minutes before slicing.
Off the heat, wipe the pot clean but keep the brown fond. Deglaze with wine on medium until halved.
Add onion, celery, butter , soften 5–6 minutes; stir in garlic, soy, hot sauce, Dijon, and seasonings for 1 minute.
Sprinkle in flour, cook 2 minutes stirring. Slowly whisk in broth, then cream and bay leaf.
Add potatoes, bring to boil, reduce to simmer. Stir in sliced kielbasa; simmer ~20 minutes until tender.
Add kale, wilt 3–4 minutes, then reduce heat. Gradually stir in cheese until melted and smooth. Remove from heat, garnish with bacon and green onions, serve with a smile.

Pro Tips for Success

Flavor fallback: If skipping bacon, sear kielbasa in olive oil then follow deglaze steps to get that depth.
Salt control: Everything’s savory , low‑sodium broth and unsalted butter help keep salt in check.
Cheese care: Grate from a block for better melt, and add off‑heat or very low heat to avoid graininess.

Nutrition Overview (per serving)

Calories: ~645 kcal
Carbs: 29 g • Protein: 24 g • Fat: 47 g (Sat Fat ~21 g)
Fiber: 3 g • Sodium: 1044 mg
Vitamins: Calcium ~209 mg, Potassium ~910 mg, Vitamin A ~1415 IU • Vitamin C ~29 mg

Flavor Boost Ideas

Swap kale for spinach in a pinch , wilts beautifully.
Stir in a handful of corn or diced carrots for extra sweetness.
Crumble in cooked bacon or crispy onions on top for crunchy texture.

Best Way to Store & Freeze

Keep soup refrigerated, airtight, up to 3 days.
Freeze up to 3 months , just don’t overcook potatoes or they’ll crumble when reheated.

What I’ve Learned in the Soup Trials

Once, I tried adding all the cheese while the soup was still at a rolling boil , ended up with grainy lumps. Now, I always stir it in low and slow. Trust me, patience makes a silky difference.

Ready to cozy up yet? I can’t wait for you to try this and let me know how it warms your kitchen , and hearts!