Why Make This Recipe
Ultra-Comforting Kielbasa Potato Soup is a wonderful choice for a cozy meal. This creamy, hearty soup fills you up and warms you from the inside out. The combination of smoked kielbasa, tender potatoes, and rich cream creates a dish that is both satisfying and tasty. Plus, it’s easy to make, making it perfect for a weeknight dinner or a comforting weekend meal.
How to Make Ultra-Comforting Kielbasa Potato Soup
Ingredients
- 14 oz smoked kielbasa, sliced into half-moons
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3–4 medium russet or gold potatoes, peeled and diced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Directions
- Heat olive oil in a large soup pot over medium heat.
- Add kielbasa slices and cook for 5–6 minutes until browned. Remove and set aside.
- In the same pot, cook diced onion for 3–4 minutes until softened. Add garlic and sauté for 30 seconds.
- Sprinkle flour over onions and stir for 1–2 minutes.
- Slowly whisk in chicken broth. Add potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are tender.
- Stir in milk and cream, then return kielbasa to the pot. Simmer gently for 5 minutes.
- If using, stir in cheese.
- Ladle into bowls and garnish with parsley, cheese, or sour cream.
How to Serve Ultra-Comforting Kielbasa Potato Soup
Serve this soup hot in bowls, allowing everyone to add their own toppings. A sprinkle of fresh parsley or a scoop of sour cream on top can enhance the flavor and presentation. This soup pairs well with crusty bread or a simple side salad for a complete meal.
How to Store Ultra-Comforting Kielbasa Potato Soup
Store any leftover soup in airtight containers in the refrigerator. It will keep well for 3–4 days. To reheat, warm it gently on the stove, adding a splash of milk or broth if the soup thickens.
Tips to Make Ultra-Comforting Kielbasa Potato Soup
- Make sure to choose the right potatoes; russet or gold potatoes work best for this soup recipe.
- For an extra flavor boost, you can add herbs like thyme or rosemary.
- If you prefer a lighter version, you can use half-and-half instead of heavy cream.
Variations
You can easily make this soup vegetarian by omitting the kielbasa and using vegetable broth. Adding vegetables like carrots or spinach is also a good way to increase the nutrition content.
FAQs
Can I freeze Kielbasa Potato Soup?
Yes, you can freeze it. Just let it cool completely before placing it in freezer-safe containers. It will last for up to 3 months in the freezer.
What can I use instead of kielbasa?
Any smoked sausage can work instead of kielbasa. Turkey sausage or even vegetarian sausage can be a good substitute.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors develop more. Just store it in the fridge and reheat when you’re ready to serve.
Ultra-Comforting Kielbasa Potato Soup
A creamy and hearty soup featuring smoked kielbasa, tender potatoes, and rich cream, perfect for a cozy meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 14 oz smoked kielbasa, sliced into half-moons
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3–4 medium russet or gold potatoes, peeled and diced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add kielbasa slices and cook for 5–6 minutes until browned. Remove and set aside.
- In the same pot, cook diced onion for 3–4 minutes until softened. Add garlic and sauté for 30 seconds.
- Sprinkle flour over onions and stir for 1–2 minutes.
- Slowly whisk in chicken broth. Add potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are tender.
- Stir in milk and cream, then return kielbasa to the pot. Simmer gently for 5 minutes.
- If using, stir in cheese.
- Ladle into bowls and garnish with parsley, cheese, or sour cream.
Notes
For a vegetarian version, omit kielbasa and use vegetable broth. You can also add herbs like thyme or rosemary for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg