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Kielbasa Potato Soup

A creamy and hearty soup that combines savory Kielbasa sausage with tender potatoes for a perfect comfort food experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Kielbasa sausage, sliced
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or your favorite)
  • to taste salt
  • to taste pepper
  • for garnish Fresh parsley Optional

Method
 

Preparation
  1. In a large pot, heat a tablespoon of oil over medium heat and add the chopped onion. Sauté until the onion turns translucent, about 3-4 minutes.
  2. Stir in the minced garlic and sliced Kielbasa. Cook until the sausage begins to brown slightly, about 5 minutes.
  3. Add the diced potatoes to the pot along with the chicken broth. Bring to a gentle boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  4. Once the potatoes are cooked, stir in the heavy cream and shredded cheese. Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
  5. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

For a thicker soup, you can mash a portion of the potatoes after cooking or add a cornstarch slurry. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze in portions for longer storage.