Description

This hearty Kielbasa Potato Soup combines smoky kielbasa sausage with tender potatoes and a blend of vegetables in a creamy, flavorful broth. Perfect for a comforting meal, this soup is easy to prepare on the stovetop and is enriched with sharp cheddar cheese and fresh parsley for added depth and freshness.

Ingredients

Scale

Sausage and Vegetables

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

Broth and Seasoning

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

Final Touches

1 cup heavy cream
1 cup shredded sharp cheddar cheese
2 tablespoons fresh parsley, chopped

Instructions

Brown the kielbasa: 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.
Sauté the vegetables: Add the butter to the pot. Once melted, stir in the diced onion, celery, and carrots. Cook while stirring occasionally until the vegetables start to soften, about 5 minutes.
Add garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
Add broth and potatoes: Pour in the low-sodium chicken broth and add the diced potatoes along with dried thyme, smoked paprika, kosher salt, and black pepper. Stir to combine and scrape up any browned bits from the bottom of the pot to enhance flavor.
Simmer the soup: Bring the soup to a gentle boil, then reduce heat to a simmer. Cover the pot and cook until the potatoes are tender, about 15 to 20 minutes.
Thicken the soup: Use a potato masher or the back of a spoon to lightly mash some of the potatoes in the pot to thicken the soup while leaving plenty of chunky texture.
Add cream and kielbasa: Return the browned kielbasa to the pot and stir in the heavy cream. Simmer the soup uncovered for an additional 5 minutes to heat through and blend flavors. Taste and adjust seasoning with more salt and pepper if necessary.
Add cheese and garnish: Stir in the shredded sharp cheddar cheese until melted thoroughly. Garnish the soup with chopped fresh parsley before serving.

Notes

You can substitute smoked sausage for kielbasa if preferred.
For a lighter version, use half-and-half instead of heavy cream.
If you like a thicker soup, mash more potatoes or add a slurry of flour and water.
Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
Add a pinch of red pepper flakes if you like a bit of heat.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: kielbasa potato soup, kielbasa soup, creamy potato soup, sausage potato soup, comforting soup recipe