Creamy Potato Kielbasa and Kale Soup
Creamy Potato Kale and Kielbasa Soup is the cozy, hearty bowl everyone craves on chilly nights. Tender potatoes, smoky kielbasa, and vibrant kale come together in a rich, velvety broth that’s easy enough for weeknights but special enough for company. This comforting soup is perfect for cold-weather dinners, meal prep, or whenever you need a satisfying, family-friendly meal.
Ingredients
- 2 tbspcanola oil
- 1 largeonion
finely chopped
- 2stalks celery
finely chopped
- 4 clovesgarlic
minced
- 1 ½ lbyukon gold potatoes)
cut into 1/2-inch cubes (4-5 cups
- 8 cchicken broth
- 1 lbkielbasa or another smoked sausage
halved lengthwise and sliced
- 1 bunchkale
red or green, stems removed, coarsely chopped
- 4 tbspbutter
- 5 tbspall-purpose flour
- 1 chalf-and-half
- 1 tbspdijon mustard
- 2 tspworcestershire sauce
- to tastesalt and freshly ground black pepper
Directions
- 1
Heat canola oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium-low and cook 8 - 10 minutes or until vegetables are tender. Add the garlic and the potatoes and stir.
- 2
Add the chicken broth and kielbasa. Bring to a boil, reduce heat to medium-low and simmer 10 - 12 minutes or until potatoes are tender. Add the kale and cook 1 - 2 minutes more. Turn off the heat, cover and set aside.
- 3
Melt butter in a saucepan over medium-high heat. Add the flour and cook 1 - 2 minutes, stirring constantly. Add half and half, whisking constantly. Whisk in a ladle-full of the chicken broth from the Dutch oven to prevent it from becoming too thick to work with.
- 4
Transfer the thickened combination to the Dutch oven.
- 5
Bring the soup back up to a simmer and cook over low heat, stirring often until thickened. Stir in Dijon mustard and Worcestershire. Season to taste with salt and black pepper and serve.