If you’re on the hunt for a hearty, comforting dinner that feels like a warm hug on a chilly evening, Kielbasa Potato Soup has to be at the top of your list. With its rich, smoky sausage, tender potatoes, and a creamy swirl of sour cream, this soup brings together the best of Polish-American comfort food in one bowl. It’s easy to make, loaded with flavor, and sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients can create such deep, layered flavor in this Kielbasa Potato Soup. Each item in the lineup adds something special—whether it’s heartiness, color, creaminess, or that irresistible savory bite.
- Kielbasa (12 oz, sliced into half-moons): Smoky, savory, and a little bit spicy, kielbasa is the backbone of this soup’s robust flavor.
- Olive oil (1 tablespoon): Helps develop golden color and extra richness when browning the sausage and vegetables.
- Onion (1 small, diced): Adds a sweet, mellow base that makes every bite more flavorful.
- Garlic (2 cloves, minced): Lends a gentle punch of aromatic warmth.
- Potatoes (3 cups diced, Yukon Gold or Russet): Ultra-creamy when cooked—perfect for a satisfying, thick soup.
- Carrots (2 medium, sliced): Offer vibrant color and subtle sweetness.
- Celery (2 stalks, sliced): Adds fresh, savory depth and just the right touch of crunch.
- Chicken broth (4 cups): Ties all the flavors together in one savory, soul-warming base.
- Dried thyme (1/2 teaspoon): Brings a delicate herbal note that elevates the entire pot.
- Smoked paprika (1/2 teaspoon): Adds that signature smoky undertone with a gentle pop of color.
- Salt and pepper (to taste): The all-important finishing touch to draw out every nuance.
- Milk or half-and-half (1 cup): Creates a creamy texture without overpowering the other flavors.
- Sour cream (1/2 cup): The magic ingredient for a luxuriously smooth, tangy finish.
- Chopped parsley (1 tablespoon, for garnish): A fresh, vibrant accent that wakes up the whole bowl.
How to Make Kielbasa Potato Soup
Step 1: Sauté the Kielbasa
Heat up your large pot or Dutch oven over medium heat, add the olive oil, and toss in those kielbasa slices. Sauté them for 4–5 minutes—you want them lightly browned, with caramelized edges that add tons of depth. Once they’re just right, use a slotted spoon to scoop them out and set aside. Don’t clean out the pot! All that flavor stays behind for the next step.
Step 2: Soften the Vegetables
In the same pot, go in with the diced onion, garlic, carrots, and celery. Give them a good stir, letting them cook down for about 4–5 minutes until softened and fragrant. This builds layers of sweetness and savory aroma that anchor the soup.
Step 3: Add Potatoes and Simmer
Pile in the potatoes, then pour in the chicken broth, sprinkle in the thyme, smoked paprika, and season gently with salt and pepper. Bring everything to a rolling boil, then drop the heat to a simmer. Let the mixture bubble away uncovered for 15–20 minutes, until the potatoes are fork-tender and the broth is infused with flavor.
Step 4: Stir in Milk and Kielbasa
Add the milk or half-and-half right into the pot alongside those browned kielbasa pieces you set aside earlier. This instantly transforms the soup—creamy, rich, and so satisfying. Let it all simmer for another 5 minutes, just to meld the flavors together.
Step 5: Finish with Sour Cream
Turn the heat to low, then swirl in the sour cream until the soup turns silky and thick. Taste and adjust seasoning if needed. The result? An irresistibly creamy Kielbasa Potato Soup ready to ladle into bowls and enjoy immediately.
How to Serve Kielbasa Potato Soup
Garnishes
A handful of chopped parsley goes a long way to brighten up your Kielbasa Potato Soup. For an extra flourish, sprinkle with a pinch more smoked paprika or even a little bit of shredded cheese for that touch of melt-in-your-mouth richness. Freshly cracked black pepper on top? Always a win.
Side Dishes
What could be better than pairing this hearty soup with thick slices of crusty bread, ready to dunk and swipe up every last creamy drop? It also loves the company of a crisp green salad, maybe a bit of tangy vinaigrette or pickles to balance all the rich, savory notes.
Creative Ways to Present
If you want to get playful, try serving Kielbasa Potato Soup in a rustic bread bowl or ladle it into mini mugs for a cozy appetizer. A sprinkle of chopped chives or even crispy bacon crumbles transforms each serving into something dinner-party worthy.
Make Ahead and Storage
Storing Leftovers
Leftover Kielbasa Potato Soup keeps beautifully! Let the soup cool to room temperature before transferring it to airtight containers. It stores in the refrigerator for up to 4 days, making weekday lunches a breeze.
Freezing
This soup can be frozen, but keep in mind that the creamy ingredients may shift texture a bit upon thawing. For the best results, freeze the soup before you add the sour cream—then simply thaw and reheat, stirring in the dairy right before serving.
Reheating
When it’s time to enjoy your soup again, reheat gently on the stovetop over medium-low heat, stirring frequently. If it’s too thick, a splash of milk or broth will restore that creamy, comforting consistency you love.
FAQs
Can I use a different sausage instead of kielbasa?
Absolutely! While kielbasa gives this soup its trademark smoky flavor, you can swap in andouille, smoked turkey sausage, or even a plant-based sausage for a different twist. Just adjust the seasoning as needed for your chosen style.
What potatoes are best for Kielbasa Potato Soup?
Yukon Gold and Russet potatoes work wonderfully—they become tender and creamy without falling apart during cooking. If you like your soup chunkier, Yukon Golds hold their shape the best; for extra creaminess, try Russets.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as long as your kielbasa and broth are certified gluten-free. Always double-check labels to be sure, but otherwise, you’re good to go!
Can I make Kielbasa Potato Soup in a slow cooker?
Yes, this soup does great in a slow cooker. Sauté the kielbasa and veggies first for maximum flavor, then combine everything except the milk and sour cream in the slow cooker. Cook on low for 6–7 hours, add the dairy at the end, and stir until creamy.
Is there a way to make the soup even creamier?
For extra luscious texture, blend a cup of the cooked soup and then stir it back into the pot before adding sour cream. This little trick gives you velvety smoothness while still leaving plenty of potato and sausage chunks to enjoy.
Final Thoughts
There’s nothing quite like a big, steaming bowl of Kielbasa Potato Soup to turn a simple evening into an occasion. Whether you’re sharing with family, friends, or just treating yourself, this recipe is pure comfort and flavor. Why not give it a try tonight? One spoonful, and you’ll see why it’s a favorite!
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Kielbasa Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Kielbasa Potato Soup, a hearty and creamy dish that’s perfect for chilly evenings. This Polish-American-inspired soup combines the smoky flavors of kielbasa with tender potatoes and a velvety broth. Serve with a side of crusty bread for a satisfying meal.
Ingredients
Kielbasa:
- 12 oz kielbasa (sliced into half-moons)
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 3 cups diced potatoes (Yukon Gold or Russet)
- 2 medium carrots (sliced)
- 2 stalks celery (sliced)
Broth:
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Finishing Touches:
- 1 cup milk or half-and-half
- 1/2 cup sour cream
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Sauté Kielbasa: In a large pot, sauté kielbasa slices in olive oil until browned. Remove and set aside.
- Cook Vegetables: In the same pot, cook onion, garlic, carrots, and celery until softened.
- Add Potatoes and Broth: Stir in potatoes, chicken broth, thyme, paprika, salt, and pepper. Simmer until potatoes are tender.
- Finish Soup: Stir in milk, return kielbasa to the pot, and simmer. Add sour cream for creaminess. Adjust seasoning and serve hot garnished with parsley.
Notes
- For extra creaminess, blend a cup of the soup and stir it back in before adding the sour cream.
- You can use turkey kielbasa for a lighter option.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
