Description
This hearty Kielbasa Potato Soup combines smoky kielbasa sausage with tender potatoes and a medley of vegetables in a creamy, flavorful broth. Perfect for a cozy meal, it blends savory spices, sharp cheddar cheese, and fresh parsley for a comforting and satisfying dish.
Ingredients
Scale
Sausage
- 14 ounces kielbasa sausage, sliced into 1/4-inch rounds
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 3 cups russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons fresh parsley, chopped
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
Fats & Seasonings
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Brown the kielbasa: 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.
- Sauté vegetables: Add the butter to the pot. Once melted, stir in the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, to release its aroma.
- Add broth and seasonings: Pour in the low-sodium chicken broth. Add the diced potatoes, dried thyme, smoked paprika, kosher salt, and black pepper. Stir to combine, scraping up any browned bits from the pot’s bottom for added flavor.
- Simmer potatoes: Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, approximately 15 to 20 minutes.
- Thicken soup: Lightly mash some of the potatoes using a potato masher or back of a spoon, leaving plenty of chunks for texture and helping thicken the soup.
- Incorporate kielbasa and cream: 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 salt and pepper as needed.
- Finish with cheese and parsley: Stir in the shredded sharp cheddar cheese until melted. Garnish with chopped fresh parsley just before serving for a fresh finishing touch.
Notes
- To make the soup thicker, mash more potatoes or add a small amount of cornstarch slurry during simmering.
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add other vegetables like green beans or corn for variation.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Kielbasa Potato Soup, sausage soup, creamy potato soup, hearty soup, comfort food
