Ingredients

14 ounces kielbasa sausage, sliced into 1/4-inch rounds

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 stalks celery, diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

4 cups low-sodium chicken broth

3 cups russet potatoes, peeled and diced into 1/2-inch cubes

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1 cup shredded sharp cheddar cheese

2 tablespoons fresh parsley, chopped

Instructions

Step 1: In a large pot over medium heat, cook the sliced kielbasa until browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.

Step 2: Add the butter to the pot. Once melted, stir in the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 3: Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Pour in the chicken broth and add the diced potatoes, thyme, smoked paprika, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pot.

Step 5: Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 to 20 minutes.

Step 6: Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to help thicken the soup, leaving plenty of chunks for texture.

Step 7: Return the browned kielbasa to the pot and stir in the heavy cream. Simmer uncovered for 5 minutes more to heat through and blend the flavors. Adjust seasoning with additional salt and pepper if needed.

Step 8: Stir in the shredded cheddar cheese until melted and garnish with chopped fresh parsley before serving.

Tips & Variations

For a smokier flavor, use smoked kielbasa or add a dash of liquid smoke.

Swap the heavy cream for half-and-half for a lighter soup, though it will be less rich.

Try adding chopped green onions or a pinch of cayenne pepper for extra heat.

Use sweet potatoes instead of russet potatoes for a twist on flavor and color.

To make the soup thicker, mash more potatoes or add a small amount of cornstarch slurry.

FAQs

Can I freeze kielbasa potato soup?

Yes, this soup freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, stirring occasionally. The texture of potatoes may change slightly after freezing.

Can I make this soup vegetarian?

To make it vegetarian, omit the kielbasa and use vegetable broth instead of chicken broth. Consider adding smoked paprika and liquid smoke for a smoky flavor to compensate for the sausage.