Kielbasa Potato Soup

Slice the bacon strips in half and cook them slowly in a large soup pot over low heat until crisp, preparing the remaining ingredients while they cook.
Move the cooked bacon to a paper towel-lined plate and roughly chop once cooled, keeping the rendered fat in the pot.
Increase the heat to medium and place the whole kielbasa in the pot, browning all sides for 2–3 minutes, then remove and let rest for 10 minutes before slicing.
Turn off the heat and carefully wipe out excess grease or dark spots while keeping the browned bits on the bottom of the pot intact.
Pour in the white wine and return the heat to medium, scraping the pot thoroughly until the liquid reduces by about half.
Add the diced onion, celery, and butter, cooking until softened and fragrant, then stir in the garlic, soy sauce, hot sauce, mustard, and dried seasonings for 1 minute.
Sprinkle in the flour and stir constantly for 2 minutes, then gradually add the broth while stirring until smooth, followed by the cream and bay leaf.
Add the potato pieces, bring the soup to a boil, then lower to a gentle simmer.
Stir in the sliced kielbasa and simmer uncovered until the potatoes are fork-tender, about 20 minutes.
Fold in the kale and cook just until wilted, then lower the heat and slowly stir in the cheese until melted, finishing with bacon and green onions before serving.