Description
Kielbasa Potato Soup is a hearty and comforting American soup combining smoky smoked sausage, tender potatoes, and aromatic vegetables in a creamy, flavorful broth. Perfect for a cozy family meal, this soup balances smoky kielbasa with softened potatoes and a rich, cheesy finish, ideal for weeknights or lazy Sundays.
Ingredients
Scale
Main Ingredients
- 14 ounces smoked 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
- 3 cups russet potatoes, peeled and diced into 1/2-inch cubes
Liquid and Seasoning
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Creamy Finish
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
Toppings
- 2 tablespoons fresh parsley, chopped (for garnish)
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, stirring occasionally, until the vegetables begin 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 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 to enhance flavor.
- Simmer the Soup: 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.
- Thicken the Soup: Use a potato masher or the back of a spoon to lightly mash some of the potatoes directly in the pot to thicken the soup, leaving plenty of chunks for texture.
- Return Kielbasa and Add Cream: Stir the browned kielbasa back into the soup and add the heavy cream. Simmer uncovered for 5 minutes more to heat through and blend the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Add Cheese and Garnish: If using, stir in the shredded sharp cheddar cheese until melted and smooth. Remove from heat. Ladle soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- Use low-sodium chicken broth to control salt level, as kielbasa and cheese add saltiness.
- Russet potatoes provide a creamy texture, but Yukon Gold can be used for a firmer bite.
- For a thicker chowder, mash more potatoes or pulse briefly with an immersion blender, leaving chunks.
- Sour cream can be added for tanginess if desired.
- Leftovers taste even better the next day; store in airtight containers refrigerated up to 3-4 days.
- Freeze leftovers safely for up to 2 months; thaw and reheat gently.
- Optional additions include frozen corn, peas, or greens like kale or cabbage for extra vegetables.
- Use turkey kielbasa for a leaner alternative without sacrificing smoky flavor.
- Adjust smoked paprika if using spicy sausage varieties to balance heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: kielbasa soup, potato soup, smoked sausage recipe, creamy soup, easy dinner, comfort food
