Kielbasa, Kale and Red Potato Soup

Red skin potatoes, kielbasa, and kale come together for a hearty soup that is best served as a lunch side or a dinner entrée.

  1. In soup pot over medium-low heat, melt butter.
  2. Add bacon, sausage, onion and garlic. Sweat 5 minutes, or until onions are translucent.
  3. Add kale to pot. Stir in. Cook additional 2 minutes.
  4. Add chicken stock, potatoes, cream, salt, black and cayenne peppers.
  5. In small bowl, mix cornstarch and water into a slurry.
  6. Add cornstarch slurry to soup. Stir until blended.
  7. Bring soup to simmer. Cook 20 minutes, or until potatoes are tender.
  8. Serve hot.

  • Great as a lunch combo.
  • Serve with hearty Italian-style bread.
  • Use any Simply Potatoes® diced variety with this recipe.

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