Introduction
Potato Kielbasa Soup is a warm, hearty, and comforting dish that combines smoky kielbasa sausage with tender potatoes, savory vegetables, and a creamy broth. It’s perfect for chilly days or when you’re craving a satisfying and flavorful bowl of soup. This one-pot wonder is easy to make, budget-friendly, and sure to please the whole family.
Ingredients
1 lb kielbasa sausage, sliced into ¼-inch rounds
1 tablespoon olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
3–4 medium potatoes (Yukon Gold or Russet), peeled and cubed
2 medium carrots, peeled and sliced
2 celery stalks, sliced
4 cups chicken broth
1 cup heavy cream or half-and-half
1 cup milk
2 tablespoons all-purpose flour (optional, for thickening)
Salt and pepper to taste
1 teaspoon dried thyme or Italian seasoning
Optional garnish: shredded cheese, chopped parsley, crumbled bacon
Instructions
Brown the Kielbasa:
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add sliced kielbasa and cook until browned, about 5–7 minutes. Remove kielbasa and set aside.
Sauté the Vegetables:
In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for 1 more minute.
Add Potatoes and Broth:
Stir in the potatoes and pour in the chicken broth. Add thyme or seasoning. Bring to a boil, then reduce heat to simmer. Cook for 15–20 minutes or until potatoes are fork-tender.
Creamy Base (Optional Thickening):
In a small bowl, whisk the flour into the milk until smooth. Slowly stir the milk mixture and cream into the soup. Simmer for another 5–7 minutes, stirring occasionally, until thickened.
Add Kielbasa Back:
Return the browned kielbasa to the pot. Simmer for an additional 5 minutes. Taste and adjust salt and pepper as needed.
Serve Hot:
Ladle into bowls and garnish as desired.
Description
This soup brings together creamy potatoes, flavorful smoked kielbasa, and aromatic vegetables in a rich, velvety broth. It’s a cozy, family-friendly recipe that’s easy enough for a weeknight but satisfying enough to serve to guests. The mix of smoky and creamy is what makes it truly special.
Tips
Potato choice: Yukon Gold gives a buttery texture; Russets break down more for a thicker soup.
Make it lighter: Use milk instead of cream or a dairy-free alternative.
Flavor boost: Use a mix of smoked paprika or a dash of hot sauce if you like some heat.
Make ahead: This soup tastes even better the next day. Store in the fridge for up to 4 days.
Thickening alternative: Blend a portion of the soup for natural thickening instead of flour.
Variations
Cheesy version: Stir in 1–2 cups of shredded cheddar or smoked gouda for a richer soup.
Add greens: Toss in chopped kale or spinach during the last 5 minutes of cooking.
Spicy twist: Use spicy kielbasa and add red pepper flakes.
Veggie-loaded: Add corn, peas, or bell peppers for extra color and nutrition.
Slow cooker method: Sauté sausage and veggies first, then combine all ingredients in a slow cooker on LOW for 6–7 hours or HIGH for 3–4 hours.
Correction (Common Mistakes)
Don’t boil the cream: High heat can cause cream to curdle. Always simmer gently.
Don’t skip browning the kielbasa: Browning adds deep flavor you’ll miss otherwise.
Avoid overcooking the potatoes: They should be soft but not mushy.
Enjoy
Serve your Potato Kielbasa Soup hot, with crusty bread or a fresh side salad. Whether it’s a cozy night in or a casual gathering, this soup brings comfort and deliciousness to every spoonful. Enjoy!