Description

This hearty Kielbasa Potato Soup combines smoky sliced kielbasa with tender diced potatoes, aromatic vegetables, and rich cream to create a comforting and flavorful meal perfect for chilly days. The soup is thickened slightly by mashing some potatoes and finished with sharp cheddar cheese and fresh parsley for an irresistible finish.

Ingredients

Scale

Sausage

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

Vegetables and 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

Liquids and Dairy

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

Spices and 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: Heat a large pot over medium heat and add the sliced kielbasa. Cook the sausage until browned on both sides, about 5 to 7 minutes. Use a slotted spoon to remove the kielbasa and set aside, leaving about 1 tablespoon of rendered fat in the pot.
Sauté Vegetables: Add the butter to the pot and let it melt. Stir in the diced onion, celery, and carrots. Cook while stirring occasionally until the vegetables begin to soften, approximately 5 minutes.
Add Garlic: Mix in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Combine Broth and Potatoes: Pour in the chicken broth and add the diced potatoes, dried thyme, smoked paprika, kosher salt, and black pepper. Stir everything well, scraping the bottom of the pot to lift any browned bits for extra flavor.
Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to a simmer. Cover the pot and cook until the potatoes are tender, about 15 to 20 minutes.
Mash Potatoes to Thicken: Use a potato masher or the back of a spoon to lightly mash some of the potatoes in the pot. Leave plenty of chunks intact to maintain texture and help thicken the soup.
Finish Soup: Return the browned kielbasa to the pot and stir in the heavy cream. Continue to simmer the soup uncovered for an additional 5 minutes to heat through and meld the flavors. Taste and adjust seasoning with more salt and pepper if needed.
Add Cheese and Garnish: Stir in the shredded sharp cheddar cheese until melted. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Notes

Use low-sodium chicken broth to control salt levels and adjust seasoning at the end.
Russet potatoes are ideal for this soup due to their starchy texture, which helps thicken the broth when mashed.
For a thicker soup, mash more potatoes or add less broth initially.
Sharp cheddar cheese adds a delightful sharpness; substitute with your favorite cheese if desired.
Garnish with fresh parsley to add color and freshness.
This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Polish-American

Keywords: kielbasa potato soup, sausage soup recipe, creamy potato soup, hearty soup, kielbasa recipes