As the chilly weather settles in, nothing feels quite as warming as a hearty bowl of Kielbasa Potato Soup. The rich and flavorful blend of smoky sausage and tender potatoes creates a cozy dish that wraps you in comfort with every spoonful. With a creamy texture that clings to the veggies and bursts of sharp cheddar cheese, this soup is perfect for curling up with a blanket after a crisp autumn day.
Why You’ll Love This Recipe
This Kielbasa Potato Soup is not just easy to whip up, but it also delivers big on flavor. You’ll appreciate the balance of ingredients that come together harmoniously: savory kielbasa, fresh vegetables, and delightful seasonings. Plus, it’s a great way to warm the soul and fill the belly, making it an ideal choice for family dinners or meal prep for the week ahead!
Ingredients Needed For Kielbasa Potato Soup
- 3 tablespoons olive oil: A good quality olive oil will enhance the flavors as you sauté the sausage and vegetables.
- 1 pound Kielbasa sausage: Opt for your favorite brand, whether it’s smoked or spicy, as this will be the star of the show.
- 1 tablespoon onion powder: It adds depth to the flavor profile without the need for fresh onions.
- 1 cup carrots, diced: Sweet and colorful, they provide a nice textural contrast to the soup.
- 1 cup celery, diced: This adds a fresh crunch and aromatic quality to the soup.
- 1 tablespoon minced garlic: Fresh garlic is crucial for aroma—don’t skimp on this one!
- ½ cup all-purpose flour: This acts as a thickening agent, giving the soup that creamy body.
- 6 cups chicken broth: Homemade or store-bought; make sure it’s low sodium for better control over the soup’s saltiness.
- 3 cups yellow potatoes, peeled and diced: Their smooth, buttery texture breaks down perfectly during cooking.
- 1 can corn, drained: Adds a subtle sweetness and a pop of color.
- 3 cups 2% milk: Creamy yet light, it keeps the soup satisfying without being too heavy.
- ½ teaspoon salt: Adjust to taste; the broth may already add some saltiness.
- ½ teaspoon black pepper: Freshly ground pepper will give your soup a lovely kick.
- 2 cups shredded cheddar cheese: The star topping that melts into the soup, enhancing the creaminess and flavor.
How to Make Kielbasa Potato Soup
- Prepare your veggies: Peel and dice your potatoes. Slice the kielbasa in half lengthwise, then cut into ½ inch pieces.
- Sauté the sausage: Heat the olive oil in a Dutch oven or large stock pot over medium-high heat. Once hot, add the sausage, stirring to coat in the oil and browning until crispy. Remove the sausage and set aside, leaving the oil and drippings in the pot.
- Cook the vegetables: Add the diced carrots, celery, and onion powder to the pot. Sauté until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Thicken the base: Sprinkle the flour into the pan, stirring to coat the vegetables. Cook for about one more minute.
- Add the broth: Slowly pour in the chicken broth while whisking continuously, scraping any brown bits off the bottom of the pot.
- Combine ingredients: Return the sausage to the pot along with the diced potatoes, drained corn, milk, salt, and pepper.
- Simmer the soup: Bring the mixture to a boil. Then, reduce the heat to a simmer, covering the pot with a lid but leaving it slightly vented. Cook for 10-12 minutes or until the potatoes are tender.
- Melt the cheese: Remove from heat and stir in the shredded cheddar cheese until melted and well combined.
- Serve: Enjoy bowls of this comforting soup topped with a sprinkle of fresh parsley, a little extra cheese, and a dash of ground pepper.
How to Serve Kielbasa Potato Soup
Serve your soup warm, ideally with a crusty piece of bread or a buttery biscuit on the side for dipping. It’s also fantastic topped with croutons for added crunch!
How to Store Kielbasa Potato Soup
If you have leftovers (and trust me—you will want some!), allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe bags or containers for up to three months. Just reheat it gently on the stove for the best taste.
Tips to Make Kielbasa Potato Soup
- Vegetable substitutes: Feel free to swap in other vegetables like bell peppers or green beans according to your preference.
- Creaminess level: For a richer flavor, you can substitute half of the 2% milk with heavy cream.
- Spice it up: For a kick, add a pinch of red pepper flakes or some diced jalapeños.
Variations and Substitutions
- Smoked sausage: You can use smoked turkey sausage for a lighter version.
- Cheese options: Swap the cheddar for pepper jack for added heat or use a dairy-free cheese for a dairy-free version.
- Herbs: Toss in some fresh or dried herbs like thyme or rosemary for an aromatic twist.
Frequently Asked Questions
Can I make Kielbasa Potato Soup in a slow cooker?
Yes! Simply brown the sausage and sauté the vegetables first. Then transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours.
Is Kielbasa Potato Soup gluten-free?
To make it gluten-free, use cornstarch instead of flour as a thickener. Mix it with some cold broth before adding it to the soup to avoid lumps.
Can I add other meats to this soup?
Definitely! Chicken or diced ham would be great additions. Just make sure they are precooked before adding them to the soup.
How can I thicken Kielbasa Potato Soup?
If you want a thicker consistency, you can either add more flour or cornstarch or simply mash some of the potatoes against the sides of the pot to create a creamier texture.
What other cheeses can I use in this soup?
Feel free to mix and match cheeses! Gouda, Monterey Jack, or even a sprinkle of Parmesan can add a unique flavor twist to your soup.
Kielbasa Potato Soup
Ingredients
Vegetables and Seasonings
- 1 cup carrots, diced Sweet and colorful for texture.
- 1 cup celery, diced Adds crunch and aroma.
- 1 tbsp onion powder Replace fresh onions.
- 1 tbsp minced garlic Fresh garlic for aroma.
- ½ tbsp salt Adjust to taste.
- ½ tbsp black pepper Freshly ground adds kick.
Main Ingredients
- 1 lb Kielbasa sausage Choose smoked or spicy.
- 3 cups yellow potatoes, peeled and diced Smooth texture when cooked.
- 1 can corn, drained Adds subtle sweetness.
- 6 cups chicken broth Use low sodium.
- 3 cups 2% milk Keeps the soup satisfying.
- ½ cup all-purpose flour Thickens the soup.
- 2 cups shredded cheddar cheese For topping.
Oil
- 3 tbsp olive oil Enhances flavor.
Instructions
Preparation
- Peel and dice your potatoes. Slice the kielbasa in half lengthwise, then cut into ½ inch pieces.
Cooking
- Heat the olive oil in a Dutch oven or large stock pot over medium-high heat. Add the sausage, stirring to coat in the oil and browning until crispy. Remove the sausage and set aside.
- Add the diced carrots, celery, and onion powder to the pot. Sauté until soft, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour into the pan, stirring to coat the vegetables. Cook for about one more minute.
- Slowly pour in the chicken broth while whisking continuously, scraping any brown bits off the bottom of the pot.
- Return the sausage to the pot along with the diced potatoes, drained corn, milk, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer, covering the pot slightly vented. Cook for 10-12 minutes or until the potatoes are tender.
- Remove from heat and stir in the shredded cheddar cheese until melted and combined.
Serving
- Serve the soup warm, optionally topped with fresh parsley, extra cheese, and ground pepper.
