Creamy Potato, Kale, and Kielbasa Soup is the kind of warm, satisfying bowl you want on a chilly evening. Tender cubes of potato, smoky slices of kielbasa, and bright, tender kale simmer together in a silky, flavorful broth. This recipe is simple enough for a weeknight dinner, but hearty and attractive enough to serve to guests. It’s ideal for cold-weather meals, meal prep, or any time you want a family-pleasing, comforting soup.
“I am so glad that I doubled this recipe! My family loved it!”
The inspiration behind this recipe:
This creamy potato, kielbasa, and kale soup grew from a family favorite. My mother-in-law makes a wonderful potato-and-cabbage soup that we enjoy every winter, and I used that comforting classic as the starting point for this version. Rather than cabbage, I often reach for kale because a whole head of cabbage can be too much for a small household. Kale keeps the spirit of the original while adding color and texture.
I also wanted to honor Polish food traditions by adding kielbasa. Smoky sausage pairs perfectly with potatoes and greens, giving the soup a familiar, satisfying flavor.
How to make Creamy Potato, Kielbasa and Kale Soup:
- Start by softening diced onion and celery in a little oil until they’re tender and fragrant.
- Add 1 1/2 pounds of diced potatoes. Waxy varieties such as Yukon Gold or red potatoes work well but you can use other types if needed.
- Pour in chicken broth and add sliced kielbasa, then bring the pot to a simmer.
- Once the potatoes are nearly tender, stir in the chopped kale and cook just until it wilts.
- To finish, make a quick roux with butter and flour, then whisk in half-and-half. The original family recipe used two cups of half-and-half; this version keeps it lighter with one cup. To avoid the mixture getting too thick, whisk in a ladleful of hot broth before combining it with the soup.
- Return everything to a low simmer and cook, stirring occasionally, until the soup thickens slightly. Stir in Dijon mustard and Worcestershire sauce to brighten the flavors. Season with salt and freshly ground black pepper to taste and serve hot.
Simmer until the soup reaches the desired consistency, then ladle into bowls and enjoy. This hearty soup delivers cozy comfort in every spoonful and is a dependable favorite for family dinners.
For more rustic, hearty soups, try these:
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Old-Fashioned Potato, Cabbage and Kielbasa Soup
- Chorizo, Kale and Sweet Potato Stew
- Cauliflower Potato Soup with Smoked Gouda
- Traditional Hungarian Goulash Soup
Creamy Potato Kielbasa and Kale Soup
Equipment
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Chef knife
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Cutting board
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Dutch oven
Ingredients
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes (4-5 cups)
- 8 cups chicken broth
- 1 pound kielbasa or another smoked sausage, halved lengthwise and sliced
- 1 bunch kale, red or green, stems removed, coarsely chopped
- 4 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
Instructions
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Heat the 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 the vegetables are tender. Add the garlic and potatoes and stir to combine.
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Add the chicken broth and kielbasa. Bring to a boil, then reduce heat to medium-low and simmer 10–12 minutes or until the potatoes are tender. Add the kale and cook 1–2 minutes more. Turn off the heat, cover, and set aside.
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In a saucepan, melt the butter over medium-high heat. Add the flour and cook 1–2 minutes, stirring constantly. Gradually whisk in the half-and-half, then whisk in a ladleful of hot broth from the Dutch oven so the mixture stays pourable.
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Pour the thickened mixture into the Dutch oven with the soup.
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Bring the soup back up to a simmer and cook over low heat, stirring often, until the soup thickens slightly. Stir in the Dijon mustard and Worcestershire sauce. Adjust seasoning with salt and black pepper to taste, then serve.
Notes
- Red or russet potatoes can be used if you prefer.
- Use cabbage instead of kale if you want to stay closer to the original family version.
MAKE AHEAD:
- The soup can be made 1–2 days ahead and refrigerated until ready to reheat.
- Reheat gently on the stovetop or in the microwave.
FREEZER-FRIENDLY:
- Cool completely and store in airtight containers in portions. Freeze for 1–2 months.
- Thaw overnight in the refrigerator before reheating.
Nutrition
Nutritional values are estimates and may vary depending on ingredient brands and portion sizes. Adjust as needed for dietary restrictions or preferences.
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