Kielbasa, Kale & Potato Soup

Kielbasa Soup

Savor the essence of comfort with our cherished Kielbasa, Kale & Potato Soup recipe! 


  • 2 tbsp olive oil
  • 1 small yellow onion
  • 1/8 tsp chili flake (adjust for desired spice level)
  • 1 garlic clove
  • 1 large Yukon gold potato
  • Salt
  • 1.5 cups chicken broth
  • 1 bunch of kale
  • 1 tsp white wine vinegar
  • 1 Olympia Provisions Kielbasa


  1. Peel and chop the onion, finely chop the garlic, peel and cut the potato into 1-inch pieces, and slice the Kielbasa into ½-inch rounds. Remove stems from kale, roll up leaves, and cut crosswise into thin strips.

  2. Heat 1 tablespoon of olive oil in a medium pot over medium-high heat. Add onion, garlic, and crushed red pepper, sautéing until aromatic (about 3 minutes).

  3. Add potatoes, chicken broth, 1 cup of water, and 1 teaspoon of salt to the pot. Bring to a boil, then reduce to a simmer, cooking until the potatoes are tender (approximately 15 minutes). Add kale and bring to a simmer. If needed, add ½ cup of water to loosen the soup. Cook until the kale is wilted (about 5 more minutes).

  4. Stir in white wine vinegar, season with pepper and salt to taste.

  5. While the soup simmers, score the top of the Kielbasa with small cuts every inch. Pan fry in oil over medium heat until the center is hot and it achieves a delightful browned exterior.

  6. Once the soup is ready, cut the Kielbasa into 6-9 pieces. Serve the soup in bowls and top each with 2-3 pieces of the pan-fried Kielbasa. Alternatively, you can slice and brown all the Kielbasa and mix it into the soup.

Enjoy the rich flavors and heartiness of this delightful soup!


 Kielbasa Soup