Recipe Review: Kielbasa Potato Soup
It’s officially soup season in our house - much to Garrett’s dismay. (I truly don’t know where I went wrong with that child. How do you dislike soup? It’s food… in a warm bowl… for tired people.)
But the rest of us? Soup season is our Super Bowl.
And this Kielbasa Potato Soup is one of our repeat offenders in the best way possible.
I originally found this recipe last year during one of those “I have no idea what to make for dinner, but it needs to be warm and filling” moments. The photos looked hearty, the ingredients were things I actually had, and my family loves kielbasa, so into the rotation it went.
Plus, any recipe that lets me throw things in a pot and pretend I’m building flavor like a Food Network contestant is an instant yes.
The original recipe calls for dry white wine to deglaze the pot, but listen…I am not a dry white wine person, so I swapped it for chicken broth - a totally normal, totally acceptable substitution that still pulls all the flavor off the bottom of the pot.
I also swapped spinach for the kale because:
Spinach wilts faster
Kale has a stronger flavor
I feel kale is chewier in soups
Spinach it is.
This is not a quick 10-minute throw-together soup.
It does take a little time - but that’s the whole point.
You’re building flavors, browning bacon and kielbasa, sautéing veggies, and simmering potatoes.
It’s “cold day comfort” cooking… not “I’m late for basketball practice and the dog needs to go out again” cooking.
This one is officially part of the cold-weather rotation, and it reheats beautifully for lunches. If you’re looking for a hearty, comforting soup that actually feels like a meal, this one is a winner.
