I have to tell you—I recently tried my hand at making Kielbasa Potato Soup, and it was everything I wanted in a cozy, satisfying meal. The creamy broth combined with cheesy goodness, tender potatoes, and crispy bites of kielbasa made every spoonful absolutely irresistible.
It’s hearty, flavorful, and so easy to make. Whether it’s a chilly evening or just one of those days when comfort food calls, this recipe is sure to feel like a hug in a bowl. Sharing this recipe feels a bit like sharing a secret because, honestly, it’s that good!
Why You’ll Love This Recipe?
Warm, Hearty, & Full of Flavor
This soup brings together rich and satisfying ingredients with smoky kielbasa and creamy potatoes for a wonderfully balanced bowl of deliciousness.
One-Pot Wonder
I love that this recipe only uses one pot. Less mess in the kitchen means more time to enjoy your meal.
Quick to Make
From prep to table, this soup takes just about 40 minutes, making it a fantastic choice for weeknight dinners when you’re short on time but craving something special.
Customizable for Your Preferences
Not a fan of dairy? No problem! Want less spice? Skip the chili flakes. The recipe is easy to tailor to your dietary needs or flavor preferences.
Perfect for Leftovers
This soup stays fresh in the fridge, and reheating it is a breeze. It makes a great make-ahead option, especially if you’re meal prepping.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Ingredients
- Kielbasa sausage
- Onion
- Carrot
- Celery
- Garlic
- Red chili flakes (optional)
- Potatoes
- Chicken stock
- Milk
- Cheddar cheese
- Fresh parsley
- Olive oil
Variations
There’s so much room to make this recipe your own. Consider these substitutions and add-ons to suit your needs:
- Dairy-Free: Use unsweetened almond milk or coconut milk in place of regular milk, and try a vegan cheese substitute.
- Gluten-Free: Ensure your chicken stock and cheddar cheese are certified gluten-free.
- Extra Veggies: Toss in spinach, kale, or sweet corn for added nutrients and color.
- Spicier Version: Add more red chili flakes or use andouille sausage instead for a spicier kick.
Equipment You’ll Need
- Large pot or Dutch oven: For cooking everything in one place.
- Slotted spoon: To easily remove and set aside cooked sausage.
- Knife and cutting board: For chopping your veggies.
- Measuring jug: For tempering the milk with the soup broth.
How to Make Kielbasa Potato Soup?
Step 1: Prepare the Base
Start by heating some olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa sausage and cook it for 4-5 minutes until it’s crispy on the edges. Remove the sausage with a slotted spoon and set it aside. You’ll want that oil for the next step! 😊
Step 2: Sauté Your Veggies
Add diced onion, carrot, and celery to the same pot. Sauté them in the flavorful oil left behind by the sausage for about 5 minutes, just until they start to soften. Stir in your chopped garlic and red chili flakes for one minute to release their aroma. 🌶️
Step 3: Add Potatoes & Broth
Next, toss in your peeled and cubed potatoes along with the chicken stock. Bring it all to a boil, then cover the pot and lower the heat to simmer for about 10-12 minutes. You’ll know it’s ready when the potatoes are fork-tender. 🥔
Step 4: Temper the Milk
Take a ladle of the hot broth and mix it with the milk in a separate jug to temper it. This keeps the milk from curdling when added to the soup. Pour the tempered milk back into the pot, followed by the cooked kielbasa.
Step 5: Add Cheese and Finish
Sprinkle in the grated cheddar cheese a handful at a time, stirring continuously to melt it. Simmer the soup for another 2-3 minutes to thicken. Stir in the chopped parsley at the very end, and season the soup with salt and pepper to taste.
Tips for Making the Recipe
- Cheese Tip: Always grate cheese fresh for soups. Pre-shredded cheese may contain additives that prevent smooth melting.
- Potato Tip: Opt for starchy potatoes like Russet or Yukon Gold; they break down nicely and help naturally thicken the soup.
- Adjusting Thickness: Smash some of the potatoes with a spoon or potato masher if you want the soup extra creamy.
How to Serve Kielbasa Potato Soup?
When it comes to serving, this soup pairs beautifully with freshly baked crusty bread or garlic toast. For a pop of color and freshness, top each bowl with a sprinkle of grated cheese, a few parsley leaves, or even a drizzle of sour cream. Serve it with a big ladle for a rustic, cozy feel.
Nutritional Information
This hearty soup is nourishing and satisfying. Here’s a quick look at the key nutritional info per serving (estimates may vary):
- Calories: 491
- Protein: 21g
- Carbohydrates: 43g
- Fat: 27g
Make Ahead and Storage
Saving this soup for later? It’s a great dish to prepare in advance.
Store leftover Kielbasa Potato Soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or microwave, adding a splash of milk or stock if the soup thickens too much.
I don’t recommend freezing this soup, as the dairy can separate upon thawing, altering the texture. If you want to freeze it, do so before adding milk and cheese; then mix them in fresh when reheating.
Kielbasa Potato Soup Recipe
I have to tell you—I recently tried my hand at making Kielbasa Potato Soup, and it was everything I wanted in a cozy, satisfying meal. The creamy broth combined with cheesy goodness, tender potatoes, and crispy bites of kielbasa made every spoonful absolutely irresistible.
Ingredients
- Kielbasa sausage
- Onion
- Carrot
- Celery
- Garlic
- Red chili flakes (optional)
- Potatoes
- Chicken stock
- Milk
- Cheddar cheese
- Fresh parsley
- Olive oil
Instructions
- Start by heating some olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa sausage and cook it for 4-5 minutes until it’s crispy on the edges. Remove the sausage with a slotted spoon and set it aside. You’ll want that oil for the next step!
- Add diced onion, carrot, and celery to the same pot. Sauté them in the flavorful oil left behind by the sausage for about 5 minutes, just until they start to soften. Stir in your chopped garlic and red chili flakes for one minute to release their aroma.
- Next, toss in your peeled and cubed potatoes along with the chicken stock. Bring it all to a boil, then cover the pot and lower the heat to simmer for about 10-12 minutes. You’ll know it’s ready when the potatoes are fork-tender.
- Take a ladle of the hot broth and mix it with the milk in a separate jug to temper it. This keeps the milk from curdling when added to the soup. Pour the tempered milk back into the pot, followed by the cooked kielbasa.
- Sprinkle in the grated cheddar cheese a handful at a time, stirring continuously to melt it. Simmer the soup for another 2-3 minutes to thicken. Stir in the chopped parsley at the very end, and season the soup with salt and pepper to taste.
Notes
- Cheese Tip: Always grate cheese fresh for soups. Pre-shredded cheese may contain additives that prevent smooth melting.
- Potato Tip: Opt for starchy potatoes like Russet or Yukon Gold; they break down nicely and help naturally thicken the soup.
- Adjusting Thickness: Smash some of the potatoes with a spoon or potato masher if you want the soup extra creamy.
