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 diced 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, dried 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. Garnish with chopped fresh parsley before serving.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes when cooking the vegetables.

Swap out the cheddar cheese for smoked gouda or pepper jack for a different flavor profile.

Use sweet potatoes instead of russet potatoes for a slightly sweeter taste and vibrant color.

Make this soup vegetarian by replacing kielbasa with smoked tofu and using vegetable broth.

FAQs

Can I use a different type of sausage?

Yes, you can substitute kielbasa with smoked sausage, Andouille, or your favorite smoked sausage. Just be mindful of the seasoning and adjust salt accordingly.

Is it possible to make this soup dairy-free?

Absolutely. Replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and omit the cheese or use a plant-based cheese substitute.

Dinner

Kielbasa Potato Soup Recipe

Introduction