Cooking Instructions

• Cut the bacon strips in half and fry in a large soup pot over low heat. Measure out the remaining ingredients while the bacon cooks.
• Once cooked, transfer the bacon to a paper towel lined plate. Roughly chop once cooled. Leave the bacon drippings in the pot.
• Set the heat to medium and add the whole kielbasa. Brown on each side for 2-3 minutes, increase the heat slightly if needed. Remove and set aside. Let it rest for 10 minutes, then cut into slices of desired size.
• Turn the heat off. Wipe away any black spots and remaining bacon drippings but leave the brown fond in the pan, this will add more flavor to the broth.
• Add the wine and set the heat to medium. Use a silicone spatula to 'clean' the bottom and sides of the pot. Reduce by half, about 3-4 minutes.
• Add the onions, celery, and butter. Soften for 5-6 minutes. Add the garlic, soy sauce, hot sauce, Dijon mustard, and seasonings. Cook for 1 minute.
• Add the flour and cook for 2 more minutes, stirring continuously. Add the chicken broth in small splashes, stirring to incorporate. Slowly stir in the heavy cream and add the bay leaf.
• Peel the potatoes and cut into ¾-inch pieces, then add them to the soup. Bring to a boil, then reduce to a simmer.
• Add the sliced kielbasa and simmer uncovered until the potatoes are just fork tender, about 20 minutes.
• Add the kale and let it wilt for 3-4 minutes. Reduce heat to low and gradually stir in the cheddar cheese. Remove from heat and garnish with bacon and green onions. Serve!