Ingredients
Produce
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
Meat
- 13 oz turkey kielbasa, chopped
Dairy
- 6 oz shredded sharp cheddar cheese
- 1/3 cup heavy cream
Pantry
- 32 oz chicken broth
- 2–3 tablespoons olive oil, divided
- 1 ½ tablespoons lemon juice
Spices and 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
- Substitute turkey kielbasa with pork or beef kielbasa if preferred.
- For a spicier soup, increase the amount of red pepper flakes.
- Baby spinach can be used in place of kale for a milder green.
- Soup thickens as it sits—add a splash of broth to thin when reheating.
- Great for meal prep; leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American, Eastern European
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe (about 2 cups)
- Calories: 425
- Sugar: 4g
- Sodium: 1230mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 59mg