Description
This hearty Kielbasa Potato Soup is a comforting dish that combines tender russet potatoes, smoky turkey kielbasa, and nutritious kale in a creamy cheddar cheese broth. Perfect for a cozy meal, this soup is seasoned with garlic, onion powder, thyme, and a hint of lemon juice for brightness. Sautéed onions and kielbasa add a rich caramelized flavor, while the partially mashed potatoes provide a satisfying texture. Ready in just 45 minutes, it serves 4 and is excellent for a fulfilling lunch or dinner.
Ingredients
Scale
Vegetables
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
Protein
- 13 oz turkey kielbasa, chopped
Dairy
- 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 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. This prevents 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 in 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 rest whole for a hearty texture.
- Incorporate Cream & Cheese: Stir in the heavy cream. Gradually add in the shredded cheddar cheese, stirring continuously until the cheese is melted and the soup is creamy.
- Combine and Finalize: Return the reserved kielbasa and onion mixture to the soup (save 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, and a light sprinkle of additional black pepper or red pepper flakes, if desired.
Notes
- For a spicier soup, increase the red pepper flakes to ½ teaspoon or add a dash of hot sauce.
- You can substitute turkey kielbasa with regular pork kielbasa or smoked sausage for a different flavor profile.
- Kale can be swapped with spinach or Swiss chard if preferred.
- Use low-sodium chicken broth to control salt levels if desired.
- Partially mashing the potatoes gives the soup its creamy yet chunky texture—adjust to your preference.
- For a dairy-free version, omit the cheddar cheese and heavy cream and use coconut milk instead.
