Kielbasa Potato Soup

Kielbasa Potato Soup is a rich, hearty, and comforting dish perfect for chilly days. Smoky kielbasa, tender potatoes, and a creamy, flavorful broth come together to create a satisfying meal that’s easy to make. Whether served as a weeknight dinner or a cozy lunch, this soup is sure to be a family favorite.

Why You’ll Love This Recipe

• Hearty and filling – Packed with kielbasa, potatoes, and a creamy broth.
• Easy to make – A one-pot meal ready in under an hour.
• Perfect for leftovers – Tastes even better the next day!
• Great balance of flavors – The smoky, salty kielbasa pairs beautifully with the creamy potatoes.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Kielbasa, sliced
• Potatoes, diced (Russet or Yukon Gold work best)
• Onion, chopped
• Carrots, diced
• Celery, diced
• Garlic, minced
• Chicken or vegetable broth
• Heavy cream or milk
• Butter
• Flour (for thickening)
• Salt and pepper
• Smoked paprika (optional, for extra flavor)
• Green onions or parsley (for garnish)

Directions

1. In a large pot, melt butter over medium heat. Add kielbasa slices and cook until browned. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
3. Stir in the flour and cook for 1-2 minutes to remove the raw taste.
4. Slowly pour in the broth, stirring constantly.
5. Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
6. Return the kielbasa to the pot and stir in heavy cream or milk. Simmer for another 5 minutes.
7. Season with salt, pepper, and smoked paprika (if using).
8. Serve hot, garnished with green onions or parsley.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Make it lighter – Use half-and-half or milk instead of heavy cream.
• Spicy version – Add red pepper flakes or a diced jalapeño.
• Cheesy twist – Stir in shredded cheddar or Parmesan for extra richness.
• Vegetable-packed – Add corn, bell peppers, or spinach for more nutrients.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stove over low heat, stirring occasionally. If too thick, add a splash of broth or milk.

FAQs

Can I use a different type of sausage?

Yes! Andouille, smoked sausage, or even chorizo can work well.

What kind of potatoes are best?

Russet potatoes make the soup extra creamy, while Yukon Gold holds its shape better.

Can I make this soup ahead of time?

Yes, it tastes even better the next day! Store it in the fridge and reheat when ready to serve.

How do I thicken the soup?

Using flour helps, but you can also mash some of the potatoes or add extra cream.

Can I make this in a slow cooker?

Yes! Cook everything except the cream on low for 6-8 hours, then stir in the cream at the end.

Is this soup gluten-free?

Use cornstarch instead of flour for a gluten-free version.

Can I use milk instead of heavy cream?

Yes, but the soup will be less creamy. You can also mix milk with a bit of cornstarch for thickness.

What can I serve with this soup?

Crusty bread, a side salad, or a grilled cheese sandwich pair perfectly.

How do I add more protein?

Add white beans or extra kielbasa for a heartier meal.

Can I make this dairy-free?

Use coconut milk or a dairy-free creamer instead of heavy cream.

Conclusion

Kielbasa Potato Soup is a warm and satisfying dish that’s easy to prepare and packed with flavor. Whether you’re looking for a quick weeknight dinner or a meal-prep-friendly option, this soup is a perfect choice. Try it today and enjoy every comforting spoonful!

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