Kielbasa Potato Soup Recipe | Easy Hearty Comfort Food
Make this easy kielbasa potato soup for a cozy dinner. Loaded with smoky sausage, tender potatoes, and vegetables in a creamy broth, it’s the perfect comfort food for cold nights.
Equipment
- Dutch oven or large soup pot
- Sharp knife & cutting board
- Wooden spoon or spatula
- Ladle
- Measuring cups & spoons
Ingredients
- 14 oz (400 g) smoked kielbasa, sliced into coins
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 medium potatoes (Yukon Gold or Russet), diced (½-inch cubes)
- 4 cups chicken broth (low sodium preferred)
- 1 cup milk or half-and-half (optional for creaminess)
- 1 cup shredded cheddar cheese (optional for cheesy version)
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp paprika
- Salt & black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Brown the kielbasa: Heat olive oil in a Dutch oven over medium heat. Add sliced kielbasa in a single layer. Cook until browned (3–4 minutes per side). Remove and set aside.
- Sauté aromatics: In the same pot, add onion, carrot, and celery. Cook until softened (5 minutes). Stir in garlic and cook 1 minute.
- Season & deglaze: Add thyme, paprika, bay leaf, salt, and pepper. Pour in a splash of broth to scrape up browned bits.
- Cook potatoes: Add diced potatoes and remaining broth. Bring to a gentle simmer. Cook until potatoes are fork-tender (15–20 minutes).
- Finish the soup: Stir in milk or half-and-half for creaminess. For cheesy version, remove from heat and fold in shredded cheddar until melted.
- Return kielbasa: Add browned sausage back to the pot. Simmer 2–3 minutes to warm through.
- Serve: Ladle into bowls. Garnish with parsley or dill. Serve hot with crusty bread.
Notes
- Potato choice: Yukon Golds give creamy texture; Russets thicken broth naturally.
- Make-ahead: Soup keeps 3–4 days refrigerated. Add dairy/cheese when reheating for best texture.
- Freezing: Freeze broth-based version up to 3 months. Avoid freezing with dairy.
- Variations: Add kale or spinach at the end for freshness. Stir in beans for extra protein.
- Pro tip: Temper dairy before adding (mix hot soup into cold milk/cream) to prevent curdling.