Do you ever crave a bowl of soup that's filling enough to be a meal on its own? This kielbasa potato soup is exactly what you need! It's rich, creamy, and packed with smoky sausage flavor that makes it so much more exciting than your average potato soup. I've been making this soup for years, and it's become one of Emily's favorite dinners when the weather turns chilly.
If you enjoy hearty soup recipes, you might also love my Tuscan White Bean and Kale Soup which has a similar cozy vibe but with completely different flavors. Both are perfect for those nights when you want something substantial but don't want to spend hours in the kitchen!
Why You Will Like This Kielbasa Potato Soup
- Ready in just 40 minutes from start to finish
- Hearty enough to be a complete meal
- The smoky kielbasa adds amazing depth of flavor
- Creamy without being too heavy
- Uses simple ingredients you probably already have
- Great for meal prep and weeknight dinners
- Kid-friendly (Emily gives it two thumbs up!)
- Perfect balance of protein, carbs, and veggies
Ingredients For This Potato and Kielbasa Soup
- 1 tablespoon olive oil
- 300g (10.5 oz) kielbasa sausage, cut into bite-size pieces
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ teaspoon red chili flakes (adjust to your spice preference)
- 750g (1½ lb) potatoes, peeled and cubed
- 1.25 liters (5 cups) chicken stock
- 300ml (1¼ cups) full-fat milk
- 100g (3.5 oz) cheddar cheese, grated
- 30g (½ cup) fresh parsley, roughly chopped
- Salt and pepper to taste
How To Make The Best Kielbasa Potato Soup
Preparing The Base
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa pieces and cook for 4-5 minutes until they develop a slight crisp on the edges. Remove the sausage with a slotted spoon and set aside. (I love how the kielbasa leaves behind its flavorful oils - this is where the magic begins!)
- In the same pot with the leftover oils, add the diced onion, carrot, and celery. Cook for about 5 minutes until the vegetables soften.
- Add the chopped garlic and red chili flakes, stirring for another minute until fragrant. (Your kitchen will smell amazing at this point - I always take a moment to appreciate these aromas!)
Adding Potatoes And Building Flavor
- Add the cubed potatoes and chicken stock to the pot. Bring everything to a boil, then reduce to a simmer. Cover with a lid and let cook for 10-12 minutes, or until the potatoes are fork-tender. (Don't overcook the potatoes or they'll fall apart completely - unless that's what you're going for!)
- Take a ladle of the hot soup and mix it with the milk in a measuring cup or bowl. This tempers the milk so it doesn't curdle when added to the hot soup. Pour this mixture back into the pot.
- Return the crispy kielbasa pieces to the soup and stir everything together.
Creating The Creamy Finish
- Add the grated cheddar cheese and stir until it's completely melted into the soup. (This is what makes the soup so luxurious - don't skimp on the cheese!)
- Let the soup simmer for 2-3 more minutes until it thickens slightly, then stir in the chopped parsley.
- Season with salt and pepper to taste. Remember that the kielbasa and chicken stock already contain salt, so taste before adding more.
- Serve in bowls with extra grated cheese on top if desired. A side of crusty bread makes this the perfect meal!
Storage And Reheating Tips For Your Soup
This polish sausage potato soup keeps well in the fridge for up to 3 days in an airtight container. The flavors actually get better the next day, making it perfect for meal prep!
You can reheat it on the stovetop over medium-low heat until warmed through, or portion it into microwave-safe bowls for quick lunches.
I don't recommend freezing this soup because the milk-based broth may separate and have an odd texture once thawed. But honestly, it rarely lasts long enough in our house to worry about freezing!
Recipe Notes And Helpful Tips
- If you want a thicker, creamier soup, mash some of the potatoes with the back of your spoon or a potato masher. I sometimes do this when Emily requests "super creamy soup night."
- Feel free to add more kielbasa if you're a meat lover! My husband always sneaks in extra when he's helping with dinner.
- For a lighter version, you can substitute half-and-half or 2% milk, but the soup won't be quite as rich.
- Yellow or Yukon Gold potatoes work best in this recipe because they have a buttery flavor and hold their shape well.
- If you like a bit more heat, increase the red chili flakes or add a dash of hot sauce at the end.
- This soup pairs wonderfully with a simple green salad and crusty bread for a complete meal.
- Don't skip the step of browning the kielbasa first - it adds so much flavor to the entire dish!
Frequently Asked Questions About Kielbasa Soup
Absolutely! Kielbasa adds rich, smoky flavor to soups. It holds up well during cooking and provides protein and delicious flavor to hearty soups like this potato soup recipe.
To enhance potato soup flavor, add ingredients like cheddar cheese, red chili flakes, fresh herbs (especially parsley), or increase the amount of kielbasa. Using full-fat milk also contributes to a richer taste profile.
This potato soup thickens naturally from the starch in the potatoes. For extra thickness, you can mash some potato pieces with the back of a spoon or use a potato masher as suggested in the recipe notes.
Crusty bread, garlic toast, a simple green salad, or a grilled cheese sandwich pair wonderfully with this hearty kielbasa potato soup. These sides complement the rich, savory flavors of the soup.
Customize this potato soup by adding extra toppings like crispy bacon bits, sour cream, extra cheese, green onions, or croutons. You can also incorporate different herbs or increase the spice level with more red chili flakes.
Recipes You May Like
- Healthy Chicken Pot Pie Soup - Another creamy, comforting soup that's a bit lighter but still satisfying
- Bacon Cheeseburger Soup Recipe - If you love this kielbasa soup, you'll adore this indulgent burger-inspired soup!
- Slow Cooker Creamy Chicken and Dumplings - Another hearty, comforting meal that's perfect for chilly evenings
Final Thoughts On This Cozy Soup
This kielbasa potato soup has saved dinner at our house more times than I can count! It's the perfect balance of hearty and comforting without being too heavy. The smoky kielbasa adds such a wonderful depth that you just don't get with other potato soups.
What I love most is how versatile it is - you can add different vegetables depending on what you have in the fridge, adjust the spice level to your liking, or make it extra cheesy for those indulgent days.
Have you ever tried adding kielbasa to your potato soup? I'd love to hear how you customize this recipe in the comments below!
Don't forget to save this recipe to Pinterest for later - your future self will thank you on a cold winter evening when you're craving something delicious and comforting!
Hearty Kielbasa Potato Soup
Equipment
- Large Pot or Dutch Oven
- Slotted spoon
- Measuring cups and spoons
Ingredients
Soup Base
- 1 tablespoon olive oil
- 300 g kielbasa sausage cut into bite-size pieces
- 1 medium onion diced
- 1 medium carrot diced
- 2 celery ribs diced
- 4 garlic cloves finely chopped
- ½ teaspoon red chili flakes adjust to taste
- 750 g potatoes peeled and cubed
- 1.25 liters chicken stock
Creamy Additions
- 300 ml full-fat milk
- 100 g cheddar cheese grated, plus extra for serving
- 30 g fresh parsley roughly chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven and fry the kielbasa for 4-5 minutes over medium heat until slightly crispy. Remove the sausage with a slotted spoon and set it aside.
- Add the onion, carrot and celery to the same oil you cooked the kielbasa in and cook for 5 minutes until softened.
- Stir in the garlic and red chili flakes and continue to cook for another minute until fragrant.
- Add the potatoes and chicken stock to the pot and bring to a boil. Lower the heat and simmer for 10-12 minutes, covered with a lid, until the potatoes are fork-tender.
- Take a ladle of soup and mix it with the milk in a measuring jug or bowl to temper it. Pour the mixture into the pot, then add the cooked kielbasa.
- Add the cheddar cheese and stir until completely melted.
- Simmer the soup for 2-3 more minutes until it thickens some more, then stir in the parsley. Season to taste, then divide into bowls and serve with extra grated cheddar on top if you like.
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