Ingredients

14 ounces kielbasa sausage, sliced into 1/4-inch rounds

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 stalks celery, diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

4 cups low-sodium chicken broth

3 cups russet potatoes, peeled and diced into 1/2-inch cubes

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1 cup shredded sharp cheddar cheese

2 tablespoons fresh parsley, chopped

Instructions

Step 1: In a large pot over medium heat, cook the sliced kielbasa until browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.

Step 2: Add the butter to the pot. Once melted, stir in the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 3: Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Pour in the chicken broth and add the diced potatoes, thyme, smoked paprika, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pot.

Step 5: Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 to 20 minutes.

Step 6: Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to help thicken the soup, leaving plenty of chunks for texture.

Step 7: Return the browned kielbasa to the pot and stir in the heavy cream. Simmer uncovered for 5 minutes more to heat through and blend the flavors. Adjust seasoning with additional salt and pepper if needed.

Step 8: Stir in the shredded cheddar cheese until melted and garnish with chopped fresh parsley before serving.

Tips & Variations

For a spicier version, add a pinch of cayenne pepper or some chopped jalapeños when cooking the vegetables.

Substitute half-and-half for heavy cream for a lighter soup.

Use smoked sausage or bratwurst as alternatives to kielbasa.

For extra creaminess, blend a portion of the soup before adding the sausage back in.

Serve with crusty bread or a green salad for a complete meal.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors have more time to meld. Just store it in the fridge and reheat before serving.

Can I freeze Kielbasa Potato Soup?

While it’s possible to freeze this soup, the potatoes may change texture slightly after thawing. If you plan to freeze it, consider leaving out the heavy cream and cheese, adding them fresh when reheating.