Description
This hearty Kielbasa Potato Soup combines tender cubed russet potatoes, savory turkey kielbasa, and vibrant kale in a creamy, cheesy broth. Perfect for a comforting meal, this soup features a balance of rich flavors enhanced with garlic, herbs, and a touch of heat from red pepper flakes.
Ingredients
Scale
Vegetables & Herbs
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
Meat & Dairy
- 13 oz turkey kielbasa, chopped
- 6 oz shredded sharp cheddar cheese
- 1/3 cup heavy cream
Liquids & Oils
- 32 oz chicken broth
- 2–3 tablespoons olive oil, divided
- 1 ½ tablespoons lemon juice
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Potatoes: Peel and chop the russet potatoes into ½” to 1” cubes. Set aside until needed.
- Sauté the Base: In a large soup pot, heat 2 to 3 tablespoons of olive oil over medium-high heat. Add the chopped onion and turkey kielbasa, sautéing for 5–8 minutes until the onions soften and the kielbasa caramelizes slightly.
- Set Aside Sautéed Ingredients: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and transfer them to a bowl to avoid overcooking while the potatoes cook.
- Cook the Potatoes: In the same pot, add the cubed potatoes along with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir well to coat. Pour in the chicken broth and lemon juice. Cover the pot, bring to a gentle boil, then reduce heat and simmer covered for 10–15 minutes until potatoes are fork-tender.
- Partial Mashing: Reduce the heat to low simmer. Using a potato masher, large fork, or immersion blender, mash approximately 75% of the potatoes, leaving some chunks for a chunky, hearty texture.
- Incorporate Cream & Cheese: Stir in the heavy cream, then gradually add the shredded cheddar cheese, stirring continuously until the cheese melts fully and the soup turns creamy and smooth.
- Combine and Finalize: Return the reserved caramelized onions and kielbasa to the soup, reserving a few pieces for garnish if desired. Add the chopped kale and stir just until wilted. Remove the pot from heat.
- Serve & Garnish: Ladle the soup into bowls and garnish with extra shredded cheddar cheese, chopped kale, reserved kielbasa pieces, and a light sprinkle of black pepper or red pepper flakes if desired.
Notes
- For a spicier kick, add more red pepper flakes during cooking or as garnish.
- You can substitute turkey kielbasa with regular kielbasa or your preferred smoked sausage.
- If you prefer a smoother soup, blend completely with an immersion blender instead of mashing partially.
- Use low-sodium chicken broth to control salt levels better.
- Leftover soup keeps well in the fridge for up to 3 days; reheat gently on the stovetop.
