Kielbasa Potato Soup Recipe

Introduction

This kielbasa potato soup is a comforting and hearty meal perfect for chilly days. With smoky sausage, tender potatoes, and a creamy broth, it’s simple to make and full of rich flavors. It’s an ideal dish to warm you up and satisfy your appetite.

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

1. 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.
2. 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.
3. Step 3: Add the minced garlic and cook until fragrant, about 30 seconds.
4. 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.
5. 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.
6. 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.
7. 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.
8. Step 8: Stir in the shredded cheddar cheese until melted and garnish with chopped fresh parsley before serving.

Tips & Variations

• For a thicker soup, mash more potatoes or add a tablespoon of flour before pouring in the broth.
• Substitute kielbasa with smoked sausage or andouille for a different smoky flavor.
• Use half-and-half instead of heavy cream for a lighter version.
• Add a pinch of cayenne pepper if you like a bit of heat.
• Fresh herbs like thyme or parsley can be added at the end for extra freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute vegetable broth for chicken broth and replace the kielbasa with smoked tofu or mushrooms for a similar smoky taste.

Can I use different types of potatoes?

Russet potatoes work best for their starchy texture, but you can use Yukon Gold or red potatoes for a creamier or firmer texture, respectively.

Kielbasa Potato Soup Recipe

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★★★★★

4.9 from 85 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This hearty Kielbasa Potato Soup features smoky kielbasa sausage, tender potatoes, and vibrant vegetables simmered in a creamy, flavorful broth. Perfect for a comforting dinner, this soup combines savory spices like smoked paprika and thyme with sharp cheddar cheese and fresh parsley for a satisfying and delicious meal.

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Ingredients

Scale 1x2x3x

Sausage

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

Vegetables

• 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

Liquids & Dairy

• 2 tablespoons unsalted butter
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese

Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper

Garnish

• 2 tablespoons fresh parsley, chopped

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Instructions

1. 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 using a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.
2. Sauté the Vegetables: Add the butter to the pot. Once melted, add the diced onion, celery, and carrots. Cook while stirring occasionally until the vegetables begin to soften, approximately 5 minutes.
3. Add Garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, enhancing the aromatic base for the soup.
4. Add Broth and Seasonings: Pour in the chicken broth, then add the diced potatoes, dried thyme, smoked paprika, kosher salt, and black pepper. Stir well to combine, scraping up any browned bits stuck to the bottom of the pot to enrich the flavor.
5. Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low to simmer. Cover the pot and cook until the potatoes are tender, about 15 to 20 minutes.
6. Thicken the Soup: Use a potato masher or the back of a spoon to lightly mash some of the potatoes in the pot. Leave plenty of chunks for texture; this will help thicken the soup naturally.
7. Add Kielbasa and Cream: Return the browned kielbasa to the pot and stir in the heavy cream. Let the soup simmer uncovered for an additional 5 minutes to heat through and meld the flavors. Taste and adjust seasoning with extra salt and pepper if needed.
8. Finish and Garnish: Stir in the shredded cheddar cheese until melted and smooth. Garnish with chopped fresh parsley before serving for a fresh finishing touch.

Notes

• Use low-sodium chicken broth to control salt levels but adjust seasoning to taste.
• If you prefer a thinner soup, reduce the amount of heavy cream or add additional broth.
• For a spicier version, add a pinch of cayenne pepper or substitute smoked paprika with chipotle powder.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• For a dairy-free option, use coconut cream instead of heavy cream and omit the cheddar cheese.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American, Eastern European

Keywords: Kielbasa Potato Soup, comforting soup, creamy kielbasa soup, smoked sausage soup, easy dinner soup, fall recipes, hearty soup, cheesy soup