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
Scale
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
