Description

This comforting Kielbasa Potato Soup features tender russet potatoes, savory turkey kielbasa, sharp cheddar cheese, and nutritious kale in a creamy, flavorful broth. Perfect for a hearty meal, this soup combines sautéed kielbasa and onions with seasoned potatoes simmered in chicken broth, finished with heavy cream and melty cheese for richness.

Ingredients

Scale

Vegetables and Aromatics

4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
1 medium onion, chopped
2 cups chopped kale

Meat and Dairy

13 oz turkey kielbasa, chopped
6 oz shredded sharp cheddar cheese
1/3 cup heavy cream

Liquids

32 oz chicken broth
1 ½ tablespoons lemon juice

Oils and Seasonings

2–3 tablespoons olive oil, divided
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

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Instructions

Prepare the Potatoes: Peel and chop the potatoes into ½”–1” cubes. Set them aside until ready to use.
Sauté Onions and Kielbasa: 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.
Remove Sautéed Mixture: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and set them aside in a bowl to prevent overcooking.
Cook the Potatoes: In the same pot, add the cubed potatoes and season 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 10–15 minutes, or until potatoes are fork-tender.
Mash Potatoes: Lower the heat to a simmer. Use a potato masher, large fork, or immersion blender to mash about 75% of the potatoes, leaving some pieces whole for texture.
Add Cream and Cheese: Stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring continuously until melted and the soup is creamy.
Combine Ingredients: Return the reserved kielbasa and onion mixture to the pot. Add the chopped kale and stir until just wilted. Remove the pot from heat.
Serve and Garnish: Ladle the soup into bowls. Garnish with extra shredded cheese, chopped kale, reserved kielbasa pieces, and a sprinkle of black pepper or red pepper flakes, if desired.

Notes

For a thicker soup, mash more of the potatoes or use an immersion blender.
Adjust the spiciness by increasing or decreasing the red pepper flakes.
You can substitute turkey kielbasa with regular pork kielbasa or smoked sausage if preferred.
To make it lower in fat, use half-and-half instead of heavy cream and reduce the cheese slightly.
Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.