Description
This Kielbasa Potato Soup is a hearty and comforting dish perfect for chilly days. Made with tender russet potatoes, savory turkey kielbasa, fresh kale, and sharp cheddar cheese, this creamy soup offers a balanced blend of flavors with a subtle kick from red pepper flakes. Quick to prepare and packed with protein and veggies, it makes an ideal weeknight meal for four servings.
Ingredients
Scale
Vegetables & Produce
- 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
Seasonings & Spices
- 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”–1” cubes. Set them aside until ready to use.
- Sauté the Base: Heat 2–3 tablespoons of olive oil in a large soup pot over medium-high heat. Add the chopped onion and chopped turkey kielbasa. Sauté for about 5–8 minutes, stirring occasionally, until onions soften and kielbasa starts to caramelize.
- Set Aside Sautéed Ingredients: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and place them in a bowl to prevent overcooking while cooking the potatoes.
- Cook the Potatoes: In the same pot, add the cubed potatoes. Sprinkle garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes over the potatoes. Stir well to coat. Pour in the chicken broth and lemon juice. Cover the pot and bring to a gentle boil. Reduce heat to a simmer and cook for 10–15 minutes until potatoes are fork-tender.
- Partial Mashing: Lower the heat to maintain a simmer. Using a potato masher, large fork, or immersion blender, mash about 75% of the potatoes, leaving some chunks for texture.
- Incorporate Cream & Cheese: Stir in the heavy cream to the soup. Gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese is fully melted and the soup becomes creamy.
- Combine and Finalize: Return the reserved sautéed kielbasa and onions to the pot. Add the chopped kale and stir until just wilted. Remove the soup from heat.
- Serve & Garnish: Ladle the soup into bowls. 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
- You can substitute turkey kielbasa with regular pork kielbasa or smoked sausage if preferred.
- For a thicker soup, mash more potatoes or reduce the amount of chicken broth slightly.
- Kale can be substituted with spinach or Swiss chard if desired.
- Adjust the amount of red pepper flakes to control the spice level.
- Use low-sodium chicken broth to manage sodium intake.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering, mashing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg