Ingredients:

  • 1 lb Beef or Polska Kielbasa, sliced into 1/4-inch rounds
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced small
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups chicken bone broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried marjoram
  • 15 oz can cannellini beans, drained and rinsed
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp Dijon mustard
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Place a Dutch oven over medium-high heat with the olive oil. Add the kielbasa slices and sear for 2-3 minutes per side until they develop a deep amber crust. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Reduce heat to medium. Add the onions and carrots to the rendered fat. Sauté for 5 minutes until the onions are translucent. Add the garlic, smoked paprika, and marjoram, stirring for 1 minute until fragrant.
  3. Add the cubed Yukon Gold potatoes, chicken bone broth, and cannellini beans to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
  4. Stir in the heavy cream, Dijon mustard, and the seared kielbasa. Add the spinach and shredded cheddar cheese, stirring until the cheese is melted and the spinach has wilted.
  5. Season with salt and freshly cracked black pepper to taste. Serve hot.