There’s nothing quite like a big bowl of creamy, savory comfort on a chilly day, and this Kielbasa Potato Soup fits the bill perfectly. With tender potatoes, smoky kielbasa, sweet carrots, and a swirl of cream, every spoonful delivers the sort of satisfying warmth you crave when the weather turns cool or you’re just in need of an edible hug. Whether you’re fixing a weeknight family dinner or looking to impress friends with a heartwarming meal, this Kielbasa Potato Soup is destined to become a go-to favorite that’s as delicious as it is simple to make.
Ingredients You’ll Need
Kielbasa Potato Soup comes together with a handful of humble, everyday ingredients that each play an important role. From smoky sausage to creamy potatoes, every component adds its own magic—building deep flavor and hearty texture that make this soup truly irresistible.
- Olive oil: Adds a mellow richness and helps brown the kielbasa for extra depth.
- Kielbasa sausage (1 pound, sliced): The star of the show, offering smokiness and a satisfying bite to every spoonful.
- Onion (1 medium, diced): Provides gentle sweetness and forms the aromatic foundation of the soup.
- Garlic (2 cloves, minced): Lends a fragrant boost and rounds out each savory note.
- Russet potatoes (4 cups, peeled and diced): Their starchy texture thickens the soup and makes it extra creamy.
- Carrots (3, peeled and sliced): Offer a touch of sweetness and brilliant color.
- Celery (3 stalks, sliced): Gives background flavor and subtle crunch for balanced vegetable goodness.
- Chicken broth (4 cups): Infuses the soup with rich, savory undertones and helps everything meld together.
- Heavy cream (1 cup): Swirled in at the end for luscious creaminess and extra comfort.
- Dried thyme (1 teaspoon): Brings earthiness and a whisper of herby flavor.
- Smoked paprika (1/2 teaspoon): Adds color and a gentle smoky warmth that highlights the sausage.
- Salt and black pepper, to taste: Essential for seasoning; taste as you go for perfection.
- Chopped fresh parsley (1 tablespoon): A bright, fresh garnish that makes each bowl pop.
How to Make Kielbasa Potato Soup
Step 1: Brown the Kielbasa
Start by heating the olive oil in a large heavy-bottomed pot over medium heat. Once the oil shimmers, add the sliced kielbasa in a single layer. Let it sizzle and brown for about 5 to 6 minutes, stirring occasionally so all sides get lovely caramelization. Browning the kielbasa first gives the soup big, savory flavor from the very beginning. Once done, use a slotted spoon to remove the sausage to a plate, leaving all those tasty brown bits behind in the pot.
Step 2: Sauté Onion and Garlic
In that same pot, with all its flavorful remnants, toss in the diced onion and cook until it’s soft and translucent—usually just 3 to 4 minutes. Add the minced garlic last and sauté for another minute, just until fragrant (careful not to let it burn!). This step lays a sweet, aromatic foundation for your Kielbasa Potato Soup, making sure you’re building flavor at every turn.
Step 3: Add Veggies and Broth
Stir in the diced potatoes, sliced carrots, and celery, taking a moment to appreciate all the cheerful color. Pour in the chicken broth, then sprinkle in the thyme, smoked paprika, and a good pinch each of salt and pepper. Stir everything well, then bring it to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer, covered, for 15–20 minutes. You’re looking for tender potatoes and vegetables—perfect for scooping up in every bite.
Step 4: Return Kielbasa and Add Cream
Now for the grand return: slide the browned kielbasa back into the pot. Pour in the heavy cream and give everything a gentle stir. Let the soup simmer on low (don’t let it boil!) for another 5 to 7 minutes, just to heat through and let the flavors mingle. Taste and adjust seasoning—maybe a touch more salt or pepper if you’d like. The result: a creamy, dreamy, flavor-packed Kielbasa Potato Soup you’ll want to eat straight from the pot.
Step 5: Finish and Serve
Once everything is hot and well combined, ladle the soup into bowls and finish with a sprinkle of chopped fresh parsley for color and freshness. Grab a spoon, dive in, and savor the magic!
How to Serve Kielbasa Potato Soup
Garnishes
Take your Kielbasa Potato Soup over the top with a handful of fresh parsley, a dusting of cracked black pepper, or even a swirl of extra cream. For something a little fancy, try a sprinkle of sharp cheddar or a few crispy fried onions to add color and crunch.
Side Dishes
This soup is a meal all on its own, but it’s even more comforting alongside crusty bread or fluffy dinner rolls—perfect for dunking and scooping up every last drop. A simple green salad with a tangy vinaigrette is a bright counterpoint, while roasted vegetables or a classic grilled cheese could make dinner feel extra hearty.
Creative Ways to Present
When you really want to wow your guests, serve Kielbasa Potato Soup in hollowed-out bread bowls for a rustic, fun touch. For parties, try offering mini soups in small mugs or ramekins as a cozy appetizer. Or, add a sprinkle of crispy bacon or a drizzle of smoked paprika oil on top for an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply allow the soup to cool to room temperature, then ladle into airtight containers. Store in the refrigerator for up to 3 to 4 days. The flavors will deepen as it sits, so it’s a treat to enjoy as lunch or a quick dinner later in the week.
Freezing
If you want to stash some away for a rainy day, Kielbasa Potato Soup freezes surprisingly well. Let the soup cool completely, then transfer to freezer-safe containers or bags—be sure to leave a little space for expansion. It will keep in the freezer for up to 2 months. Just keep in mind, the potatoes may change texture slightly, but the flavor will still be delicious.
Reheating
To reheat, thaw the soup in the refrigerator overnight if frozen. Warm gently in a pot over low heat, stirring frequently. Add a splash of broth or cream if the soup needs a little loosening up—just be careful not to let it boil, to keep it nice and silky.
FAQs
Can I use a different type Soup
Absolutely! While kielbasa gives the soup its distinctive smoky flavor, you can swap in smoked sausage, andouille, or even chicken sausage depending on what you have on hand. Each will bring its own tasty twist to the dish.
What are the best potatoes for Kielbasa Potato Soup?
Russet potatoes are ideal because they break down just enough to help thicken the soup, but Yukon Golds or red potatoes work too. Just remember, different potatoes may cook at slightly different rates, so check for tenderness.
Can I make Kielbasa Potato Soup dairy-free?
You sure can! Substitute a plant-based cream or coconut milk for the heavy cream. The soup will still be rich and satisfying—just with a slightly different flavor profile.
Is this soup naturally gluten-free?
Yes, as written, Kielbasa Potato Soup is naturally gluten-free. Just check the labels on your kielbasa and broth to be certain—some brands add fillers or thickeners that may contain gluten.
How can I add extra vegetables?
This soup is super flexible! Stir in chopped spinach, kale, or even frozen peas during the last few minutes of cooking. They’ll wilt and blend right in for extra color, nutrition, and flavor.
Final Thoughts
If you’re looking for a cozy bowl of simple bliss, there’s nothing better than Kielbasa Potato Soup. Give it a try the next time you need a touch of comfort—you might find it quickly becomes a beloved favorite in your own kitchen too!
Print
Kielbasa Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a hearty bowl of Kielbasa Potato Soup, a comforting and creamy dish perfect for chilly days. This soup combines the smoky flavor of kielbasa with tender potatoes, carrots, and celery in a rich broth.
Ingredients
Main ingredients:
- 1 tablespoon olive oil
- 1 pound kielbasa sausage (sliced into 1/4-inch rounds)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups russet potatoes (peeled and diced)
- 3 carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the kielbasa: Heat olive oil in a large pot, brown the sliced kielbasa, then set aside.
- Sauté aromatics: In the same pot, cook onion until soft, add garlic, then add potatoes, carrots, and celery.
- Cook the soup: Pour in chicken broth, season with thyme, paprika, salt, and pepper. Simmer until vegetables are tender.
- Finish the soup: Return kielbasa to the pot, stir in heavy cream, and simmer briefly. Adjust seasoning and garnish with parsley before serving.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- Add chopped spinach or kale for extra greens towards the end of cooking.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
