INGREDIENTS  

  • 32 oz chicken broth
  • 13 oz turkey kielbasa chopped
  • 1 medium onion chopped
  • 4-5 medium/small russet potatoes
  • 6 oz shredded sharp cheddar cheese
  • ⅓ cup heavy cream
  • 2 cups chopped kale
  • 2-3 tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

INSTRUCTIONS

  • Peel and chop potatoes into ½”-1” cubes, set aside.
  • In the bottom of a soup pot drizzle 2-3 Tablespoons of olive oil. Add in the chopped onion and chopped turkey kielbasa. Sauté on medium high heat until the onions and kielbasa have begun to caramelize.
  • Remove the turkey kielbasa and onions from the pot and set aside.
  • Add the potatoes to the pot with all of the seasonings, and give them a good mix. Then pour in the chicken broth and lemon juice.
  • Cover the pot and let the soup come to a light boil. Continue to boil, covered, until the potatoes are tender (10-15 minutes).
  • Reduce the heat to a simmer, carefully use a potato masher, large fork, or immersion blender to mash 75% of the potatoes in the soup, leaving about 24% of the potato pieces whole.
  • Add in the heavy cream, stir to combine.
  • Slowly add in the cheddar cheese, a little at a time, stirring constantly. Once all the cheese has melted, add the kielbasa and onion mixture back into the soup (*save a few pieces of the kielbasa to garnish if you would like!).
  • Add the chopped kale into the soup and mix well. Remove the soup from heat and serve immediately!
  • Garnish with additional shredded cheese, chopped kale, kielbasa pieces, and spices!

By lsijk

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