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.

Ingredients

Scale

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

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 using a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.
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.
Add Garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, enhancing the aromatic base for the soup.
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.
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.
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.
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.
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