Cozy, hearty, and full of flavor, this kielbasa potato soup features tender potatoes, smoky sausage, and a rich, creamy broth.
It’s one of those soups that feels like it’s been cooking all day, but really, it comes together pretty in under an hour.
I love the meaty taste and cheesy broth. Serve it with crusty bread, and it’s perfect for chilly days!
Why You’ll Love This Kielbasa Potato Soup
Comforting & Hearty: With tender potatoes, cheese, and a touch of cream, this soup is the ultimate cozy dish.
Budget-Friendly: This soup uses simple, affordable ingredients like potatoes, carrots, and kielbasa, delivering maximum satisfaction without breaking the bank.
Quick Weeknight Dinner: With a total cook time of around 30 minutes, it’s ideal for busy weeknights.
Customizable: Add corn, extra veggies, or spice for a personal twist.
Ingredients
- Kielbasa: Polish-style smoked sausage that provides rich, savory flavor and hearty protein.
- Yukon Gold Potatoes: Naturally creamy, yellow-fleshed potatoes that help thicken the soup.
- Olive Oil: The base fat for sautéing.
- Mirepoix: Onion, carrot, and celery, aka the standard, must-have trio in any good soup.
- Spices: You’ll need garlic, paprika, thyme, and red pepper flakes.
- Chicken Broth: Adds depth and savory notes while helping to cook the vegetables.
- Heavy Cream: Creates luxurious richness and silky texture.
- Shredded Cheddar Cheese: Melts smoothly into the soup, adding tang and a velvety consistency.
How to Make Kielbasa Potato Soup
This is the kind of soup that warms you from the inside out.
The combination of sharp cheddar and smoked paprika creates a depth of flavor that’ll make you forget about all other potato soups.
It’s my go-to on chilly evenings when I need something substantial and satisfying.
Check out how easy it is to whip up:
1. SAUTÉ the kielbasa until browned and crisp. Remove from the pot and set aside.
2. COOK the onion, carrots, and celery in the same pot until softened. Then, stir in the garlic, paprika, and thyme, cooking for 30 seconds until fragrant.
3. ADD the cubed potatoes and chicken broth. Bring to a boil, then reduce the heat and SIMMER for 10–15 minutes until the potatoes are fork-tender.
4. BLEND some or all of the soup with an immersion blender, if desired.
5. STIR in the heavy cream, shredded cheese, cooked kielbasa, and corn (if using), and simmer until hot. Season to taste with salt and pepper.
6. SERVE hot with fresh parsley and enjoy with crusty bread or biscuits on the side!
Tips For the Best Kielbasa Potato Soup
If you enjoy the rustic charm of a traditional potato soup but wish it had more depth, this soup is for you!
I love how you can blend it up for a smooth texture or leave it chunky if you’re all about those hearty bites.
Here are some tips to ensure success.
- Brown the kielbasa. It adds depth and a smoky flavor to the soup, enhancing the overall taste.
- Use Yukon Gold potatoes. They have a creamy texture that works well in soups. Plus, they hold their shape even when tender.
- Cheese choice. Use a block of sharp cheddar for a more pronounced flavor. Skip pre-shredded, as it doesn’t melt well.
- Sauté the vegetables well. Ensure the onions, carrots, and celery are softened properly to build a flavorful base for the soup.
- Simmer gently. Cook on low while simmering to prevent overcooking the potatoes.
- Blend for creaminess. Use an immersion blender or mash some of the potatoes for a creamier texture.
How to Store
Between the potatoes and cream, this soup won’t freeze well. But it will keep well in the fridge if you have leftovers.
To Store: Transfer cooled leftovers to an airtight container and refrigerate for 3-4 days.
To Reheat: Warm individual portions in the microwave on medium power, stirring every 30 seconds until heated through. Or reheat larger portions on the stovetop over medium-low heat, stirring occasionally.
Note: The soup will thicken as it cools. Add a splash of broth or milk when reheating to loosen it up.
More Hearty Soups Your Family Will Love
Chicken Taco Soup
Mexican Street Corn Soup
Cabbage Roll Soup
Lentil Soup
Kielbasa Potato Soup
8
servings15
minutes30
minutes325
kcalCozy, hearty, and full of flavor, this kielbasa potato soup combines tender potatoes, smoky sausage, and a creamy broth. It’s perfect for chilly days!
Ingredients
2 tablespoons olive oil
12-14 ounces kielbasa, cut into bite-sized pieces
1 medium onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, optional
3-4 medium Yukon Gold potatoes, peeled and cubed (about 1 1/2 pounds)
5 cups chicken broth
1 cup heavy cream, room temperature
1/2 cup shredded cheddar cheese
1 cup frozen or fresh corn, optional
salt and black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
- Warm the oil in a Dutch oven over medium heat. Add the kielbasa and sauté until browned and crisp, about 4–5 minutes. Remove with a slotted spoon and set aside.
- Add the onion, carrots, and celery and sauté until softened, about 5–6 minutes. Then, stir in the garlic, paprika, thyme, and red pepper flakes until fragrant, about 30 seconds.
- Stir in the cubed potatoes and chicken broth. Bring the liquid to a boil, lower the heat, and simmer for 10-15 minutes or until the potatoes are fork-tender.
- If desired, blend some or all of the soup with an immersion blender.
- Stir in the heavy cream and shredded cheese until the cheese is fully melted and incorporated. Return the browned kielbasa to the pot, along with the corn (if using).
- Simmer for another 5–7 minutes, stirring occasionally, to heat everything through. Carefully taste and season with salt and pepper.
- Serve hot with fresh parsley for garnish and crusty bread or biscuits on the side. Enjoy!
Notes
- If the soup feels too thick after adding cheese, stir in a splash of warm broth or milk to adjust the consistency.
- Boost the greens with chopped kale or spinach. Add it with the heavy cream.
- Use turkey kielbasa and half & half for a lighter dish.
This sounds similiar to Olive Garden’s Tuscan Soup. Am going to make this and use Italian Sausage as prefer over Kielbasa. What a great meal for a cold wintry evening with some crusty bread and a glass of wine! Thank you Kim.
Hope you enjoy it, Linda!