Kielbasa potato soup is the perfect dish for cold weather, offering a warm, hearty meal that’s both satisfying and easy to make. With smoky kielbasa sausage, tender potatoes, and creamy broth, this soup is sure to become a favorite in your household. Whether you’re looking for a cozy weeknight dinner or a meal to feed a crowd, Kielbasa potato soup delivers comfort in every spoonful. Here’s how you can make this delicious, filling soup.
Why You’ll Love Kielbasa Potato Soup
- Hearty and Filling: The combination of kielbasa sausage and potatoes makes this soup rich and satisfying, ideal for a filling meal.
- Easy to Make: With simple ingredients and an easy-to-follow method, this soup is quick to prepare, making it a great option for busy days.
- Versatile: You can adjust the ingredients based on what you have at home. Add more vegetables or make it creamier by adding extra milk or cream.
- Perfect for Leftovers: The flavors intensify the next day, making it an excellent option for meal prepping.
Ingredients for Kielbasa Potato Soup
- 1 lb kielbasa sausage – sliced into thin rounds
- 4 cups potatoes – peeled and diced (Yukon Gold or russet potatoes work well)
- 1 medium onion – diced
- 2 cloves garlic – minced
- 4 cups chicken broth – or vegetable broth for a lighter version
- 2 cups milk – for a creamy texture
- 1 tsp dried thyme – for added flavor
- Salt and pepper – to taste
- 2 tbsp butter – for sautéing the vegetables
- Optional garnishes: Shredded cheese, sour cream, chopped green onions
How to Make Kielbasa Potato Soup
Step 1: Sauté the Kielbasa
Start by heating the butter in a large pot over medium heat. Add the sliced kielbasa sausage and cook until browned on both sides. This helps to release the smoky flavors and adds richness to the soup. Once browned, remove the kielbasa from the pot and set it aside.
Step 2: Cook the Vegetables
In the same pot, add the diced onion and garlic. Sauté until the onions are soft and translucent, about 3-4 minutes. The garlic should become fragrant but not burnt.
Step 3: Add the Broth and Potatoes
Add the diced potatoes and chicken broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
Step 4: Add the Milk and Seasoning
Once the potatoes are soft, add the milk and dried thyme to the soup. Stir well and simmer for an additional 5 minutes to let the flavors meld together. Season with salt and pepper to taste.
Step 5: Add the Kielbasa
Return the cooked kielbasa sausage to the pot and stir to combine. Let it heat through for about 3-5 minutes. This allows the kielbasa to infuse the soup with its smoky flavor.
Step 6: Serve and Garnish
Once the soup is ready, ladle it into bowls. Garnish with your choice of shredded cheese, sour cream, or chopped green onions. For an extra comforting touch, serve with a side of crusty bread.
Tips for Perfect Kielbasa Potato Soup
- Use Cream for Extra Richness: For a super creamy soup, you can substitute the milk with heavy cream or a combination of milk and cream.
- Add Veggies: Feel free to add vegetables like carrots, celery, or spinach for extra flavor and nutrition.
- Make it Spicy: If you prefer a bit of heat, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic.
- Freeze for Later: This soup freezes beautifully. Simply let it cool, then store in an airtight container for up to 3 months. Reheat on the stovetop when you’re ready to enjoy it again.
Why This Recipe Works
Kielbasa potato soup brings together the perfect balance of smoky sausage, creamy potatoes, and savory broth. It’s a flexible dish that can easily be adapted to suit your taste preferences, making it a crowd-pleaser for any occasion. Whether you’re serving it for a family dinner or a weekend gathering, this soup will leave everyone satisfied and warm.
Conclusion
Kielbasa potato soup is the ultimate comfort food, with its rich, hearty texture and delicious smoky flavor. It’s simple to prepare, and the ingredients are budget-friendly, making it a great choice for busy families. Try making this flavorful soup for your next meal, and enjoy the warmth and satisfaction it brings.
Serving and Storage Tips for Kielbasa Potato Soup
Serving Tips:
- Accompaniments: This soup is hearty on its own, but you can serve it with a side of crusty bread, cornbread, or a fresh green salad for added variety and texture. A slice of garlic bread or toasted baguette pairs perfectly with the creamy broth.
- Garnishes: Add a little extra flavor and color with optional garnishes like shredded cheddar cheese, a dollop of sour cream, chopped green onions, or fresh herbs like parsley or thyme. These toppings complement the smoky kielbasa and creamy potatoes beautifully.
- Portion Sizes: This recipe typically serves about 4-6 people, depending on portion size. For a larger crowd, simply double the ingredients.
Storage Tips:
- Refrigeration: Kielbasa potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the soup cool completely before transferring it to the fridge.
- Freezing: This soup freezes well, making it perfect for meal prep or saving leftovers for later. To freeze, let the soup cool completely, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before reheating on the stovetop.
- Reheating: Reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent burning. If the soup is too thick after storing, you can add a little extra broth or milk to reach your desired consistency. Avoid reheating the soup multiple times to maintain the best flavor and texture.
Pro Tip: The flavors of Kielbasa potato soup tend to deepen and develop over time, so it often tastes even better the next day, making it an ideal dish for leftovers.
1. Can I use a different type of sausage in this recipe? Yes, you can substitute kielbasa with other sausages like Italian sausage, smoked sausage, or even turkey sausage. Just keep in mind that the flavor profile might change slightly, but the soup will still be delicious.
2. Can I make Kielbasa Potato Soup ahead of time? Absolutely! This soup actually tastes even better after sitting for a few hours or overnight, as the flavors meld together. You can prepare it in advance and refrigerate it. When ready to serve, simply reheat it on the stovetop.
3. Is this soup gluten-free? Yes, Kielbasa potato soup is naturally gluten-free as long as you use gluten-free sausage and broth. Always double-check the ingredients of the sausage and broth you’re using to ensure they don’t contain any gluten-based additives.
4. Can I make this soup in a slow cooker? Yes, you can make Kielbasa potato soup in a slow cooker. Simply sauté the kielbasa, onion, and garlic first, then transfer them to the slow cooker along with the potatoes, broth, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Add the milk towards the end of the cooking time and let it warm through before serving.
PrintKielbasa Potato Soup
This Kielbasa Potato Soup is a hearty, comforting dish featuring smoky kielbasa, tender potatoes, and creamy broth. Perfect for chilly nights, it’s a simple, one-pot meal that’s full of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Eastern European
Ingredients
- 1 tbsp olive oil
- 12 oz (340 g) kielbasa, sliced into rounds
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup water
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 cup heavy cream (or milk for a lighter version)
- 2 tbsp cornstarch (optional, for thickening)
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
1. Cook the Kielbasa
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the kielbasa slices and cook until browned, about 3–4 minutes per side. Remove and set aside.
2. Sauté the Vegetables
- In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic and cook for 1 minute until fragrant.
3. Build the Soup Base
- Add the potatoes, chicken broth, water, smoked paprika, and thyme to the pot. Bring to a boil.
- Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
4. Add the Cream and Kielbasa
- Stir in the heavy cream and return the cooked kielbasa to the pot.
- For a thicker soup, whisk the cornstarch with 2 tablespoons of water to create a slurry and stir it into the soup. Simmer for 3–5 minutes until slightly thickened.
5. Adjust and Serve
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Make It Lighter: Use milk or half-and-half instead of heavy cream.
- Add Vegetables: Stir in spinach or kale during the last few minutes of cooking for extra nutrients.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop.