Easy Kielbasa Potato Soup

Easy Kielbasa Potato Soup is a rich, creamy dish packed with smoky kielbasa, tender potatoes, and savory seasonings.

This one-pot soup is perfect for warming up on chilly days and is simple enough for a quick weeknight dinner.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Ladle

Ingredients

Soup Base:
1 tbsp olive oil or butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
14 oz kielbasa, sliced into rounds
4 medium potatoes, peeled and cubed
4 cups chicken broth
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp black pepper

Creamy Finish:
1 cup milk or heavy cream
2 tbsp all-purpose flour
Salt, to taste

Directions

1. Sauté Kielbasa: Heat olive oil or butter in a large pot over medium heat. Add the kielbasa and cook until browned on both sides, about 3-4 minutes. Remove and set aside.
2. Cook Aromatics: In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add Potatoes and Broth: Stir in the potatoes, chicken broth, smoked paprika, thyme, and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
4. Prepare Cream Mixture: In a small bowl, whisk the flour into the milk or cream until smooth.
5. Thicken the Soup: Gradually stir the cream mixture into the soup. Simmer for 5-7 minutes, stirring frequently, until the soup thickens slightly.
6. Return Kielbasa to Pot: Add the cooked kielbasa back to the soup and heat through for 2-3 minutes. Adjust seasoning with salt if needed.
7. Serve: Ladle the soup into bowls and enjoy warm.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (Per Serving)

Calories: 320
Protein: 14g
Carbohydrates: 25g
Fat: 18g
Fiber: 3g

Expert Tips

Choose Waxy Potatoes: Yukon Gold or red potatoes work best as they hold their shape and texture in soups.

Smokier Flavor: For an extra smoky flavor, use smoked kielbasa or add a dash of liquid smoke.

Blend for Creaminess: For an ultra-creamy texture, blend a portion of the soup before adding the kielbasa back in.

FAQs

Can I make this soup ahead of time?
Yes, this soup reheats well. Prepare it a day ahead and store it in the refrigerator for flavors to meld.

Can I use turkey kielbasa?
Absolutely! Turkey kielbasa is a great leaner alternative.

What if I don’t have heavy cream?
You can substitute heavy cream with whole milk, half-and-half, or a dairy-free alternative like coconut milk.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.

Substitutions & Variations

Vegetable Boost: Add diced bell peppers, corn, or spinach for extra nutrition.

Spicy Kick: Stir in a pinch of cayenne pepper or a few dashes of hot sauce.

Cheesy Option: Stir in 1/2 cup of shredded cheddar cheese for a cheesy twist.

Easy Kielbasa Potato Soup

Easy Kielbasa Potato Soup is a rich, creamy dish packed with smoky kielbasa, tender potatoes, and savory seasonings. This one-pot soup is perfect for warming up on chilly days and is simple enough for a quick weeknight dinner.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Cutting board
• - Knife
• Measuring cups and spoons
• - Ladle

Ingredients

  

• **Soup Base:**
• 1 tbsp olive oil or butter
• 1 medium onion diced
• 2 carrots peeled and diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 14 oz kielbasa sliced into rounds
• 4 medium potatoes peeled and cubed
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• **Creamy Finish:**
• 1 cup milk or heavy cream
• 2 tbsp all-purpose flour
• Salt to taste

Instructions

 

• **Sauté Kielbasa:** Heat olive oil or butter in a large pot over medium heat. Add the kielbasa and cook until browned on both sides, about 3-4 minutes. Remove and set aside.
• **Cook Aromatics:** In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for an additional minute.
• **Add Potatoes and Broth:** Stir in the potatoes, chicken broth, smoked paprika, thyme, and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
• **Prepare Cream Mixture:** In a small bowl, whisk the flour into the milk or cream until smooth.
• **Thicken the Soup:** Gradually stir the cream mixture into the soup. Simmer for 5-7 minutes, stirring frequently, until the soup thickens slightly.
• **Return Kielbasa to Pot:** Add the cooked kielbasa back to the soup and heat through for 2-3 minutes. Adjust seasoning with salt if needed.
• **Serve:** Ladle the soup into bowls and enjoy warm.