Kielbasa Potato Soup

This recipe builds several layers of flavor from the very beginning. It starts by frying up some bacon. The drippings are left in the skillet to brown and caramelize the outside of the kielbasa, and all of that flavorful fond is deglazed with white wine.

From there, onions and celery are softened along with garlic and a simple seasoning blend. The remaining flavors include my subtle flavor enhancers, chicken broth, a little cream, bites of potatoes, cheddar cheese, and a little kale! And of course, we garnish with crumbled bacon and green onions!

• 5 strips bacon
• 14 oz. kielbasa
• ½ cup dry white wine
• 1 yellow onion, diced
• 2 ribs celery, diced
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce
• 2 teaspoons Dijon mustard
• ¼ cup flour
• 5 ½ cups low sodium chicken broth
• ½ cup heavy cream
• 1 bay leaf
• 1 ¼ lbs. Yukon gold potatoes, or red potatoes
• 2 cups kale, roughly chopped
• 1 cup cheddar cheese, shredded
• ¼ cup green onions, sliced

• 1 teaspoon dried parsley
• ¼ teaspoon EACH: dried thyme, paprika, pepper