Description

This Kielbasa Potato Soup is a hearty and comforting dish featuring smoky kielbasa sausage, tender potatoes, and a creamy broth infused with aromatic vegetables and spices. Perfect for cool evenings, this soup balances robust flavors with a smooth texture, enhanced by sharp cheddar cheese and fresh parsley for a delightful finish.

Ingredients

Scale

Sausage

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

Vegetables & Aromatics

1 medium yellow onion, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
3 cups russet potatoes, peeled and diced into 1/2-inch cubes

Liquids & Dairy

2 tablespoons unsalted butter
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese

Seasonings & Herbs

1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
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 Vegetables: Add the butter to the pot. Once melted, stir in the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add Garlic: Stir in the minced garlic and cook just until fragrant, approximately 30 seconds, to release its aroma without burning.
Add Broth and Potatoes: Pour in the chicken broth, then add the diced potatoes, dried thyme, smoked paprika, kosher salt, and black pepper. Stir everything together, scraping the bottom of the pot to loosen any browned bits for extra flavor.
Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook until the potatoes become tender, about 15 to 20 minutes.
Thicken the Soup: Lightly mash some of the potatoes directly in the pot using a potato masher or the back of a spoon. Leave plenty of chunks intact for texture and creaminess.
Finish with Cream and Kielbasa: Return the browned kielbasa slices to the pot. Stir in the heavy cream, then simmer uncovered for another 5 minutes to heat through and blend all flavors together. Taste and adjust seasoning with additional salt and pepper if necessary.
Add Cheese and Garnish: Stir in the shredded sharp cheddar cheese until melted and fully incorporated. Remove from heat and sprinkle chopped fresh parsley on top before serving.

Notes

You can substitute smoked sausage if kielbasa is unavailable.
For a lighter version, use half-and-half instead of heavy cream.
To make this soup gluten-free, ensure your broth and sausage contain no gluten ingredients.
Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop.
Adding a splash of hot sauce or a pinch of cayenne pepper can give the soup a little spicy kick if desired.

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

Keywords: Kielbasa Potato Soup, creamy sausage soup, hearty potato soup, kielbasa recipe, comfort food soup