Instructions
1-Prepare the Potatoes: Prepare the Potatoes: Peel and chop the potatoes into ½”-1” cubes. Set aside.
2-Sauté the Base: Sauté the Base: In a large soup pot, drizzle 2-3 tablespoons of olive oil. Add the chopped onion and turkey kielbasa, and sauté over medium-high heat until the onions soften and the kielbasa starts to caramelize.
3-Set Aside Sautéed Ingredients: Set Aside Sautéed Ingredients: Remove the caramelized onions and kielbasa from the pot and set them aside in a bowl.
4-Cook the Potatoes: Cook the Potatoes: In the same pot, add the cubed potatoes along with the garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir well. Pour in the chicken broth and lemon juice. Cover the pot and bring the mixture to a light boil. Continue boiling, covered, until the potatoes are tender (about 10-15 minutes).
5-Partial Mashing: Partial Mashing: Lower the heat to a simmer. Use a potato masher, large fork, or immersion blender to mash about 75% of the potatoes, leaving roughly 25% as whole pieces for added texture.
6-Incorporate Cream & Cheese: Incorporate Cream & Cheese: Stir in the heavy cream, then gradually add the shredded cheddar cheese, stirring continuously until fully melted.
7-Combine and Finalize: Combine and Finalize: Return the sautéed turkey kielbasa and onion mixture to the pot (reserve a few pieces for garnish, if desired). Add the chopped kale and mix well. Remove the soup from the heat.
8-Serve & Garnish: Serve & Garnish: Ladle the soup into bowls and garnish with extra shredded cheese, chopped kale, reserved kielbasa pieces, and a light sprinkle of spices.