Description
This hearty Kielbasa Potato Soup combines tender russet potatoes, savory turkey kielbasa, and vibrant kale in a creamy, cheesy broth seasoned with aromatic herbs and spices. Rich and comforting, this soup is perfect for a cozy meal and takes just 45 minutes to prepare.
Ingredients
Scale
Vegetables & Broth
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
- 32 oz chicken broth
Meat & Dairy
- 13 oz turkey kielbasa, chopped
- 6 oz shredded sharp cheddar cheese
- 1/3 cup heavy cream
Seasonings & Oils
- 2–3 tablespoons olive oil, divided
- 1 ½ tablespoons lemon juice
- 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 potatoes into ½”–1” cubes. Set them aside until ready to use.
- Sauté the Base: In a large soup pot, heat 2–3 tablespoons of olive oil over medium-high heat. Add the chopped onion and turkey kielbasa, sautéing until the onions soften and the kielbasa begins to caramelize, about 5–8 minutes.
- Set Aside Sautéed Ingredients: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and set them aside in a bowl to prevent overcooking while you prepare the potatoes.
- 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 to coat the potatoes evenly with the seasonings. Pour in the chicken broth and lemon juice. Cover the pot and bring to a gentle boil. Simmer, covered, for about 10–15 minutes, or until the potatoes are fork-tender.
- Partial Mashing: Lower the heat to a simmer. Use a potato masher, large fork, or immersion blender to mash about 75% of the potatoes, leaving the remainder whole for a hearty texture.
- Incorporate Cream & Cheese: Stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the soup becomes creamy.
- Combine and Finalize: Return the reserved kielbasa and onion mixture to the soup (reserve a few pieces for garnish if desired). Add the chopped kale and stir until just wilted. Remove the pot from heat.
- Serve & Garnish: Ladle the soup into bowls. Garnish with extra shredded cheese, chopped kale, reserved kielbasa pieces, and a light sprinkle of additional black pepper or red pepper flakes if you like extra heat.
Notes
- For a vegetarian version, omit the kielbasa and use vegetable broth instead of chicken broth.
- Adjust the red pepper flakes to control the spiciness of the soup.
- If you prefer a smoother soup, use an immersion blender to blend more of the potatoes.
- Storing leftover soup in an airtight container will keep it fresh for up to 3 days in the refrigerator.
- Reheat gently on the stovetop to prevent the cream from curdling.
