Kielbasa Potato Soup Recipe
If you’re searching for the ultimate cozy dinner, look no further than Kielbasa Potato Soup. This heartwarming soup combines smoky sausage, creamy potatoes, sweet carrots, and a swirl of fresh greens in every spoonful — all swimming in a lusciously rich, velvety broth. Every bite feels like a little act of self-care, making it a beloved classic you’ll want to revisit all winter long. Whether you’re after comfort or feeding a hungry crowd, Kielbasa Potato Soup is your ticket to a satisfying, flavor-packed meal that’s as easy to make as it is delicious.
Ingredients You’ll Need
One of the best things about this soup is how accessible and approachable the ingredients are, yet how much flavor each one brings to the table. Every component serves a purpose — from color and crunch to that unmistakable, soul-soothing creaminess that brings it all together.
- Olive oil: Just a touch is all you need to kick off the sauté and coax out flavor from the kielbasa and veggies.
- Kielbasa sausage: Smoky, savory, and the star of the dish, sliced to ensure plenty of sausage in every bite.
- Onion: Provides a subtly sweet base—be sure to chop it finely for even cooking.
- Garlic: Just two cloves add an aromatic kick; mince them for the best distribution.
- Russet potatoes: Their starchy texture makes the soup thick and creamy—be sure to dice them evenly.
- Carrots: Sliced for color and a touch of sweetness; don’t skip them for the perfect veggie balance.
- Chicken broth: The flavor backbone of the soup—use low-sodium if you prefer more control over the saltiness.
- Milk: Adds body and creaminess without making the soup too heavy.
- Heavy cream: This is where the silky, luscious richness comes from—feel free to sub half-and-half for a lighter option.
- Dried thyme: Earthy and herbal, thyme is the perfect seasoning for hearty soups like this.
- Smoked paprika: Brings a gentle warmth and deep smoky note that pairs perfectly with kielbasa.
- Salt: Essential for enhancing all of the natural flavors in the pot.
- Black pepper: Adds subtle heat and rounds out the seasoning.
- Fresh spinach or kale: For a pop of vibrant green and added nutrients, stir these in right at the end.
- Optional garnish – parsley or shredded cheddar cheese: Brings freshness and a final flourish to every bowl.
How to Make Kielbasa Potato Soup
Step 1: Brown the Kielbasa
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and let it sizzle away for 4 to 5 minutes, stirring occasionally to ensure each slice gets nicely browned on both sides. Browning the kielbasa spices up the base with savory depth and gives you those addictive crispy edges. Once it’s golden and fragrant, use a slotted spoon to transfer the sausage to a bowl and set aside — you’ll add it back soon for maximum flavor.
Step 2: Sauté the Veggies
Don’t wash the pot! Toss your chopped onion right into those flavorful drippings left behind. Sauté for about 3 to 4 minutes, until the onion turns translucent and soft. Add the minced garlic, stirring for just 30 seconds to release its aroma without burning. This quick sauté lays the flavor foundation for your Kielbasa Potato Soup — the kitchen will already smell amazing!
Step 3: Build the Soup Base
Now add your diced potatoes, sliced carrots, chicken broth, dried thyme, smoked paprika, salt, and black pepper. Give everything a gentle stir, then bring the mixture to a boil. Once it’s bubbling, reduce the heat to a simmer and let the soup cook for 15 to 20 minutes, until the potatoes are perfectly tender and the carrots sweetened. This is the stage where the soup’s savory, hearty character really starts to shine.
Step 4: Make It Creamy
Return the browned kielbasa and all its juices to the pot. Stir in the milk and heavy cream, then let the soup simmer gently for another 5 minutes. This step transforms your pot of veggies and broth into a dreamy, creamy bowl of comfort. Take care not to let it boil — gentle heat ensures everything stays velvety smooth.
Step 5: Finish with Greens
Add the chopped spinach or kale just before serving. Stir them in and let them wilt in the heat for about a minute or two. Taste the soup, adjusting the seasoning with extra salt or pepper if needed. Right before you ladle it into bowls, garnish with chopped parsley or a sprinkle of shredded cheddar—these final touches add fresh flavor and color that really pop.
How to Serve Kielbasa Potato Soup
Garnishes
A simple sprinkle of chopped fresh parsley gives a vibrant, herby finish, while shredded cheddar cheese melts deliciously over the top for extra richness. A crack of black pepper or even a swirl of sour cream amps up both flavor and presentation, making every serving feel restaurant-worthy right at home.
Side Dishes
Kielbasa Potato Soup is hearty and satisfying on its own, but it absolutely loves a sidekick! Serve it with warm crusty bread or cheese biscuits for dunking, or offer a crisp green salad if you want something lighter to balance out the creamy goodness. Even a quick pickle or tangy slaw makes a tasty, vibrant contrast to the rich soup.
Creative Ways to Present
To really wow your diners, try ladling the soup into bread bowls for an edible (and fun!) vessel. Serve it in wide, shallow bowls with a rustic wedge of bread perched on the edge, or top each bowl with a mountain of greens and a dramatic cheddar cheese swirl. For gatherings, set up a toppings bar and let everyone add their favorite garnishes for a personalized touch!
Make Ahead and Storage
Storing Leftovers
Kielbasa Potato Soup stores wonderfully, making it a dream for weekly meal prep or easy lunches. Once cooled, transfer leftovers to airtight containers and refrigerate for up to 4 days. As the soup sits, the flavors meld and deepen, making each reheat almost better than the first round.
Freezing
Craving comfort later? This soup freezes quite well! Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. For best texture, you may want to freeze the soup without adding the spinach or kale, and add those fresh when reheating for the brightest taste and color.
Reheating
Gently reheat on the stove over low heat, stirring often to keep the creamy broth from separating. If the soup is very thick, a splash of milk or broth will bring back that lovely, silky consistency. For microwaves, reheat in short bursts and stir in between to ensure even warming. Don’t forget to add a sprinkle of fresh parsley or cheddar just before serving!
FAQs
Can I make Kielbasa Potato Soup dairy-free?
Absolutely! Swap the milk and heavy cream for unsweetened oat milk or coconut milk for a dairy-free version. The soup will still be creamy, just with a slightly different (and delicious) flavor profile.
Can I use turkey or chicken sausage instead of kielbasa?
Yes, turkey or chicken sausages work great if you want to lighten things up. Just be sure to brown them well at the beginning to unlock the best flavor for your Kielbasa Potato Soup.
What type Soup
Russet potatoes are ideal for this recipe because they give the soup a naturally creamy, thick texture. Yukon Gold potatoes are also a tasty choice and add a buttery flavor, just be sure to dice them evenly for consistent cooking.
Can I make this soup in a slow cooker?
You can! Brown the sausage and sauté the onions and garlic as the recipe states, then add everything except the milk, cream, and greens to your slow cooker. Cook on low for 6 to 8 hours. Stir in the dairy and greens during the last 30 minutes of cooking for the best results.
How can I make Kielbasa Potato Soup thicker?
If you like an extra-thick, chowder-like soup, use a potato masher to mash some of the potatoes right in the pot or blend a portion, then stir it back for a creamier texture while still enjoying hearty chunks.
Final Thoughts
I truly hope this irresistible Kielbasa Potato Soup becomes a staple in your kitchen the same way it’s found a home in mine. Give it a try — whether for a cozy weeknight dinner or when you need to warm up from the inside out, I promise each spoonful delivers pure comfort. Enjoy every bite!
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Kielbasa Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Kielbasa Potato Soup is a comforting and satisfying dish perfect for chilly days. Creamy and flavorful, it combines smoky kielbasa sausage with tender potatoes, carrots, and leafy greens in a rich broth. Topped with a sprinkle of parsley or shredded cheddar, it’s a must-try soup for any soup lover.
Ingredients
Kielbasa Potato Soup:
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage, sliced into ¼-inch rounds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped fresh spinach or kale
Optional garnish:
- Chopped parsley or shredded cheddar cheese
Instructions
- Heat olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook kielbasa: Add the kielbasa slices and cook for 4–5 minutes until browned. Remove and set aside.
- Sauté onion: Add the chopped onion to the pot and sauté for 3–4 minutes until softened.
- Add ingredients: Stir in garlic, diced potatoes, carrots, chicken broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 15–20 minutes until potatoes are tender.
- Finish soup: Return kielbasa to the pot, add milk and heavy cream, then simmer for another 5 minutes. Stir in spinach or kale and cook until wilted. Adjust seasoning and serve hot garnished with parsley or cheddar.
Notes
- For a lighter version, use half-and-half or evaporated milk.
- Blend part of the soup for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Eastern European
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg
