Potato Kielbasa Soup

by

Description

Potato Kielbasa Soup is a hearty, comforting, and flavorful dish that combines smoky Polish sausage (kielbasa), tender potatoes, and a rich, creamy broth. This soup strikes the perfect balance between rustic simplicity and bold flavors, making it a family favorite for cozy dinners, especially in cold weather. With minimal prep and wholesome ingredients, it’s a budget-friendly yet satisfying one-pot meal.

Ingredients For Potato Kielbasa Soup

  • 1 lb (450g) smoked kielbasa, sliced into rounds

  • 5 medium potatoes, peeled and diced

  • 1 medium onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 4 cups chicken broth (or vegetable broth)

  • 2 cups water

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 1 tsp smoked paprika

  • 1 tsp dried thyme

  • Salt & black pepper to taste

  • Fresh parsley, chopped (for garnish)

  • Optional: 1 cup shredded cheddar cheese (for extra creaminess)

Instructions

  1. Cook the Kielbasa – In a large pot, sauté sliced kielbasa over medium heat until browned. Remove and set aside.

  2. Sauté Vegetables – In the same pot, melt butter and sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.

  3. Make Roux – Sprinkle in flour and stir for 1–2 minutes to form a light roux.

  4. Add Liquid & Potatoes – Slowly whisk in chicken broth and water. Add diced potatoes, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.

  5. Creamy Base – Stir in heavy cream and return kielbasa to the pot. Let simmer for 5 more minutes.

  6. Optional Cheese Addition – Stir in cheddar cheese until melted for extra richness.

  7. Serve – Ladle soup into bowls, garnish with fresh parsley, and serve warm with crusty bread.

Notes

  • For a thicker soup, mash some of the cooked potatoes before adding the cream.

  • Use smoked sausage or turkey kielbasa as a lighter substitute.

  • Can be made in a slow cooker: Add everything except cream and cheese, cook on LOW 6–7 hours, then stir in cream/cheese before serving.

Tips

  • Flavor Boost: Add a splash of white wine or apple cider vinegar for tang.

  • Vegetable Swap: Corn, peas, or spinach can be added for more color and nutrients.

  • Make Ahead: Soup tastes even better the next day as flavors deepen.

  • Freezing: Best without the cream (add cream after reheating).

Servings

  • Serves 6 people

  • Prep Time: 15 minutes

  • Cook Time: 35 minutes

  • Total Time: 50 minutes

Nutritional Info (per serving, approx.)

  • Calories: 380 kcal

  • Protein: 14g

  • Carbohydrates: 28g

  • Fat: 22g

  • Fiber: 3g

  • Sodium: 980mg

  • Sugar: 4g

Benefits

  • Protein-rich from kielbasa.

  • Comfort food perfect for cold days.

  • Balanced meal with protein, carbs, and vegetables.

  • Customizable to be lighter (use turkey kielbasa & milk) or richer (use cheddar).

  • One-pot meal for easy cleanup.

Q & A

Q1: Can I make Potato Kielbasa Soup dairy-free?
A: Yes! Substitute heavy cream with coconut milk or cashew cream.

Q2: What’s the best potato to use?
A: Yukon Golds give a creamy texture, while Russets make the soup thicker when cooked down.

Q3: Can I make it spicy?
A: Absolutely! Add red pepper flakes, hot paprika, or spicy kielbasa.

Q4: How long does it keep?
A: Refrigerated, it lasts 3–4 days. Without cream, it freezes well for up to 2 months.

Q5: What can I serve with this soup?
A: Crusty bread, garlic toast, or a light green salad make perfect sides.

Leave a Comment