Heat 2–3 tablespoons of olive oil in a large soup pot over medium-high heat. Add the chopped turkey kielbasa and onions. Sauté until the onions soften and the kielbasa begins to caramelize. Remove from the pot and set aside.

In the same pot, add the cubed potatoes along with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir well.

Pour in the chicken broth and lemon juice. Cover the pot and bring the mixture to a light boil. Cook until the potatoes are tender, about 10–15 minutes.

Lower the heat to a simmer. Use a potato masher or an immersion blender to mash about 75% of the potatoes, leaving some chunks for texture.

Stir in the heavy cream, then gradually add the shredded cheddar cheese, stirring continuously until melted.

Return the sautéed kielbasa and onions to the pot. Add the chopped kale and mix well. Remove the soup from heat.

Serve hot, garnished with extra shredded cheese, reserved kielbasa pieces, and a sprinkle of fresh herbs if desired.