Kielbasa Potato Soup
A warm and hearty bowl of Kielbasa Potato Soup, featuring smoky sausage, tender potatoes, and a creamy texture topped with sharp cheddar cheese.
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.
Notes
Serve with crusty bread or biscuits. For longer storage, freeze portions for up to three months. Reheat gently on the stove.