Kielbasa Potato Soup is a hearty and comforting dish that’s perfect for chilly days. With tender potatoes, smoky kielbasa sausage, and a creamy broth, this soup is filling, flavorful, and easy to make. It’s a classic combination that brings warmth and satisfaction with every spoonful.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
kielbasa sausage (sliced)potatoes (peeled and cubed)onion (diced)garlic cloves (minced)carrots (diced)celery (diced)chicken brothheavy creambutterolive oilsaltpepperdried thymeparsley (optional, for garnish)
directions
In a large pot, heat olive oil and butter over medium heat.
Add the sliced kielbasa and cook until browned, about 5-7 minutes. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the cubed potatoes, chicken broth, dried thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
Simmer the soup for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, return the kielbasa to the pot. Stir in the heavy cream and heat for another 5 minutes.
Taste and adjust the seasoning if needed, adding more salt or pepper.
Serve the soup hot, garnished with fresh parsley if desired.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes
Variations
Use smoked turkey sausage for a lighter version of this soup.
Add spinach or kale for extra vegetables and a pop of color.
For a thicker soup, mash a portion of the potatoes before returning the kielbasa.
Substitute half-and-half or milk for the heavy cream for a lighter option.
Top with shredded cheese or sour cream for added richness.
storage/reheating
Store Kielbasa Potato Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave until warmed through.It can be frozen for up to 3 months—thaw in the fridge overnight and reheat on the stove. Add a little extra broth or cream if the soup thickens during freezing.
FAQs
Can I use another type of sausage?
Yes, smoked sausage, turkey kielbasa, or even fresh sausage can be used.
Can I make this soup ahead of time?
Yes, the soup can be made a day ahead and stored in the fridge. It actually tastes even better after sitting overnight.
Can I use frozen potatoes?
It’s best to use fresh potatoes for this recipe, as frozen potatoes may become mushy.
Can I make this soup dairy-free?
Yes, use coconut milk or a dairy-free cream alternative and omit the butter.
Is this soup spicy?
No, the kielbasa adds a smoky flavor but not heat. You can add red pepper flakes if you prefer a bit of spice.
How do I store leftover kielbasa?
Store leftover kielbasa in the refrigerator for up to 3 days. You can also freeze it for longer storage.
Can I use instant potatoes?
Instant potatoes are not recommended for this recipe as they will change the texture of the soup.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used for a vegetarian version of the soup.
Conclusion
Kielbasa Potato Soup is a filling and flavorful dish that’s both comforting and easy to make. The smoky kielbasa, creamy broth, and tender vegetables come together in a perfect blend of flavors. Whether served on a cold evening or as a meal to warm you up, this soup is sure to become a favorite in your recipe rotation.
Print
Kielbasa Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
A hearty and comforting soup made with kielbasa, potatoes, and vegetables in a savory broth, perfect for a cozy meal on a chilly day.
Ingredients
- 1 lb kielbasa sausage, sliced into rounds
- 4 medium potatoes, peeled and diced
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the kielbasa and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add the onions, carrots, celery, and garlic. Cook for 3-4 minutes until softened.
- Add the diced potatoes, thyme, and black pepper. Stir to combine.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are tender.
- Once the potatoes are soft, stir in the heavy cream and cooked kielbasa. Let it simmer for an additional 5-10 minutes to heat through.
- Taste and adjust seasoning with salt and more pepper if needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or milk.
- Feel free to add other vegetables like corn or green beans for variation.
- This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.