1-First: fry the 5 strips of bacon in a soup pot until crispy, then chop and set aside for later.

2-Next: sear the 14 oz kielbasa in the bacon drippings until browned, let it rest, and slice it up.

3-Deglaze the pan: with the ½ cup dry white wine, reducing it by half to build a flavorful base.

4-Then: soften the 1 diced yellow onion and 2 diced ribs of celery in 3 tablespoons butter until tender.

5-Add: the 3 minced garlic cloves, 1 teaspoon soy sauce, 1 teaspoon hot sauce, 2 teaspoons Dijon mustard, the seasonings (1 teaspoon dried parsley, ¼ teaspoon dried thyme, ¼ teaspoon paprika, and ¼ teaspoon pepper), and ¼ cup flour to create a roux.

6-Gradually stir in: the 5 ½ cups low sodium chicken broth, followed by the ½ cup heavy cream and 1 bay leaf, to form a rich broth.

7-Add: the 1 ¼ pounds Yukon gold or red potatoes, bring everything to a boil, then simmer until the potatoes are tender.

8-Stir in: the sliced kielbasa and continue cooking.

9-Finally: mix in the 2 cups roughly chopped kale until wilted, then add the 1 cup shredded cheddar cheese on low heat to avoid a grainy texture.

10-Garnish with: the chopped bacon and ¼ cup sliced green onions before serving.