1-Gathering and Initial Steps: First, cut the bacon in half and fry it over low heat in a soup pot until it’s crisp, then transfer it to a plate and chop it once cooled, keeping the drippings in the pot for extra flavor. Next, sear the kielbasa whole in those drippings until it’s nicely browned, let it rest, and then slice it up. This step adds a smoky depth that makes the soup stand out.

2-Building the Soup Base: Once that’s done, deglaze the pot with the white wine and let it reduce by half, which helps pull in all the tasty bits from the bottom. Add the diced yellow onion, diced ribs of celery, and butter, then soften them for about 5-6 minutes. Mix in the minced garlic cloves, soy sauce, hot sauce, Dijon mustard, seasonings, and flour to create a flavorful foundation.

3-Simmering and Finishing Touches: Gradually stir in the low sodium chicken broth, followed by the heavy cream and bay leaf, then add the Yukon Gold or red potatoes. Bring everything to a boil and simmer until the potatoes are tender. Incorporate the sliced kielbasa and cook a bit longer, then add the roughly chopped kale to wilt it down. Finally, gently stir in the shredded cheddar cheese on low heat to avoid separation, and garnish with the chopped bacon and sliced green onions for a finishing touch.