1-Getting started with Potato Kielbasa Soup: Begin by cutting the 5 strips of bacon in half and frying them over low heat until crispy, then transfer to a plate and chop, reserving the drippings in the pot. Next, brown the 14 ounces of kielbasa on all sides in the same pot and let it rest before slicing.

2-Cleaning and cooking aromatics: Gently clean the pot while leaving the brown bits, then add the ½ cup dry white wine and reduce it by half. Stir in the 1 diced yellow onion, 2 diced celery ribs, and 3 tablespoons butter, cooking until softened. Add the 3 minced garlic cloves, 1 teaspoon soy sauce, 1 teaspoon hot sauce, 2 teaspoons Dijon mustard, and the seasonings (1 teaspoon dried parsley, ¼ teaspoon dried thyme, ¼ teaspoon paprika, and ¼ teaspoon pepper), mixing well.

3-Making the soup base and final steps: Mix in the ¼ cup flour and cook for 2 minutes before gradually adding the 5 ½ cups low sodium chicken broth, ½ cup heavy cream, and 1 bay leaf. Peel and cut the 1 ¼ pounds Yukon gold or red potatoes, add them to the pot, bring to a boil, then simmer. Once the potatoes are tender, add the sliced kielbasa, stir in the 2 cups roughly chopped kale to wilt, and finally add the 1 cup shredded cheddar cheese over low heat. Serve hot, garnished with the chopped bacon and ¼ cup sliced green onions, for a total preparation time of 1 hour, with 15 minutes prep and 45 minutes cook time.