Description
A high-protein comfort soup filled with rich, cheesy broth, tender potatoes, and smoky kielbasa.
Ingredients
Scale
- 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
- 1 tsp dried parsley
- ¼ tsp each dried thyme, paprika, pepper
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 for 5–6 minutes; stir in garlic, soy sauce, 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 for 3–4 minutes, then reduce heat. Gradually stir in cheese until melted and smooth. Remove from heat, garnish with bacon and green onions, serve warm.
Notes
For a smoky flavor without bacon, sear kielbasa in olive oil. Store refrigerated for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 2g
- Sodium: 1044mg
- Fat: 47g
- Saturated Fat: 21g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg