Step 1

Heat canola oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium-low and cook 8 - 10 minutes or until vegetables are tender. Add the garlic and the potatoes and stir.

Step 2

Add the chicken broth and kielbasa. Bring to a boil, reduce heat to medium-low and simmer 10 - 12 minutes or until potatoes are tender. Add the kale and cook 1 - 2 minutes more. Turn off the heat, cover and set aside.

Step 3

Melt butter in a saucepan over medium-high heat. Add the flour and cook 1 - 2 minutes, stirring constantly. Add half and half, whisking constantly. Whisk in a ladle-full of the chicken broth from the Dutch oven to prevent it from becoming too thick to work with.

Step 4

Transfer the thickened combination to the Dutch oven.

Step 5

Bring the soup back up to a simmer and cook over low heat, stirring often until thickened. Stir in Dijon mustard and Worcestershire. Season to taste with salt and black pepper and serve.