Is there anything more comforting than a hot and hearty bowl of soup on a chilly day? I don’t think so. Right about now I could use a cool, blustery day where all I do is hang out in comfy clothes while eating a warm bowl of soup on the couch. This right here would be my soup of choice. Unfortunately I don’t think I’ll have that kind of down time anytime soon. But at least I can have the soup. And what a soup. Turkey kielbasa, kale and potatoes are cooked in a flavorful broth and finished off with a little heavy cream of richness and texture. There are a million variations of this soup across the internet. This is mine and I think it’s pretty fabulous. A lot of versions use Italian sausage, but I like the flavor and meatiness of turkey kielbasa. The result is a super tasty and satisfying soup that’s on the table in no time. It’s pretty healthy, too, even with the addition of heavy cream.
This soup is a great option to whip up on the weekend for a quick and easy lunch. It holds up well in the refrigerator, so make a double batch for the week ahead. There are a couple of simple steps to maximize deliciousness here. First, brown the turkey kielbasa in olive oil before preparing the rest of the soup. Then remove the kielbasa and add in at the very end, rather than simmering with the soup the whole time. The turkey kielbasa can get tough if overcooked, so this ensures that it remains tender and juicy. You’ll also want to add the heavy cream at the very end. If you’re making extra to serve later in the week, just remember to stir the soup before scooping out portions as the broth and cream will separate a bit in the fridge. This soup will be in regular rotation in the cold months ahead.
Have a great and cozy weekend, friends!
Creamy Kielbasa, Kale and Potato Soup
A healthy and hearty soup of juicy turkey kielbasa, potatoes and kale in a flavorful broth enriched with a little heavy cream.
- 2 Tbsp olive oil
- 13 oz-1 lb turkey kielbasa
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 6 cups chicken broth
- 1 lb yukon gold potatoes, diced
- 1 sprig rosemary
- 3 sprigs thyme
- 1 bay leaf
- 1 bunch kale, chopped
- 1/2 cup heavy cream
- salt and pepper, to taste
Heat olive oil in stockpot over medium high heat. Brown turkey kielbasa 3-4 minutes, then remove to a bowl and set aside. Add onion and carrot to pot and cook until onions are translucent, about 3-4 minutes. Add garlic and red pepper flakes and cook an additional 30 seconds, until garlic becomes fragrant.
Add chicken broth, potatoes, rosemary, thyme and bay leaf to pot. Season with salt and pepper. Bring soup to a boil, then reduce heat and allow to simmer about 15 minutes or until potatoes are tender. Add turkey kielbasa and kale to pot and cook 3-4 minutes, until kale is wilted and kielbasa is warmed through. Stir in heavy cream and serve.