Ingredients:

  • 1 lb smoked kielbasa, sliced into rounds
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups low sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream, room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 2 cups fresh kale, chopped

Instructions:

  1. Place your pot over medium-high heat. Add the sliced sausage and sear until the edges are mahogany-colored and slightly crisp. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Reduce heat to medium and melt the butter into the sausage drippings. Stir in the diced onion and carrots, cooking until the onions are translucent. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the chicken broth and stir in the dried thyme, salt, and pepper. Carefully add the cubed potatoes. Bring the liquid to a gentle boil, then reduce to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  4. Stir the browned sausage back into the pot. Lower the heat to low and slowly fold in the room-temperature heavy cream. Stir in the shredded cheese until completely melted and smooth. Finally, fold in the kale and cook for 2 minutes until wilted.