Kielbasa Potato Soup Recipe

Introduction

This Kielbasa Potato Soup is a hearty and comforting dish perfect for chilly days. Packed with flavorful sausage, tender potatoes, and a creamy broth, it’s simple to make and wonderfully satisfying.

Ingredients

• 1 tablespoon olive oil
• 300 g (about 10.5 oz) kielbasa sausage, sliced into small pieces
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 750 g (approximately 1.5 lb) potatoes, peeled and diced
• 1.25 liters (5 cups) chicken broth
• 300 ml (around 1 1/4 cups) whole milk
• 100 g (roughly 3.5 oz) cheddar cheese, shredded
• 30 g (about 1/2 cup) fresh parsley, coarsely chopped
• Salt and pepper, as desired

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa slices and fry for 4-5 minutes until they become slightly crispy. Remove the sausage with a slotted spoon and set aside.
2. Step 2: In the same pot, add chopped onion, carrot, and celery. Cook for about 5 minutes until softened. Stir in garlic and crushed red pepper flakes, cooking another minute until fragrant.
3. Step 3: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and cover. Simmer for 10-12 minutes until potatoes are fork-tender.
4. Step 4: Ladle some soup into a bowl and mix with the milk to temper it, preventing curdling. Pour the tempered milk back into the pot along with the cooked kielbasa.
5. Step 5: Stir in the shredded cheddar cheese until melted. Let the soup simmer gently for 2-3 minutes to thicken. Add chopped parsley and season with salt and pepper to taste.
6. Step 6: Serve the soup hot, optionally garnished with extra grated cheddar cheese for added flavor.

Tips & Variations

• For a creamier texture, substitute half of the whole milk with heavy cream.
• You can add smoked paprika or a dash of cayenne pepper for extra smoky heat.
• Swap old cheddar for smoked gouda for a richer flavor.
• If you prefer a smoother soup, blend part of it before adding the cheese and parsley.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the milk from curdling, stirring occasionally. This soup also freezes well—thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, smoked sausage or andouille can be great substitutes that add their own unique flavors.

Is it possible to make this recipe dairy-free?

Absolutely. Use a dairy-free milk alternative and skip the cheese or use a plant-based cheese substitute to make it dairy-free.

Kielbasa Potato Soup Recipe

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4.5 from 147 reviews

A hearty and comforting Kielbasa Potato Soup featuring crispy kielbasa sausage, tender potatoes, and a creamy cheddar-infused broth, finished with fresh parsley for a flavorful meal perfect for chilly days.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Sausage

• 1 tablespoon olive oil
• 300 g (about 10.5 oz) kielbasa sausage, sliced into small pieces

Vegetables

• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced

Soup Base

• 1/2 teaspoon crushed red pepper flakes
• 750 g (approximately 1.5 lb) potatoes, peeled and diced
• 1.25 liters (5 cups) chicken broth
• 300 ml (around 1 1/4 cups) whole milk

Finishing Ingredients

• 100 g (roughly 3.5 oz) cheddar cheese, shredded
• 30 g (about 1/2 cup) fresh parsley, coarsely chopped
• Salt and pepper, as desired

Instructions

1. Cook the Kielbasa: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and fry for 4-5 minutes until slightly crispy. Remove the sausage with a slotted spoon and set aside.
2. Sauté the Vegetables: In the same pot, add chopped onion, carrot, and celery to the leftover oil. Cook for about 5 minutes until softened. Stir in minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
3. Cook the Potatoes: Add diced potatoes and chicken broth to the pot. Increase heat to bring the mixture to a boil. Reduce heat, cover the pot with a lid, and let it simmer for 10-12 minutes until the potatoes are fork-tender.
4. Temper the Soup and Add Kielbasa: Ladle some hot soup into a jug and whisk in the milk to temper it, preventing curdling. Pour the tempered milk mixture back into the pot. Return the cooked kielbasa to the soup.
5. Incorporate Cheese and Season: Stir in shredded cheddar cheese until melted completely. Simmer gently for 2-3 minutes to thicken slightly. Add chopped parsley and season with salt and pepper to taste.
6. Serve the Soup: Ladle hot soup into bowls. Optionally, sprinkle extra grated cheddar cheese on top for added flavor. Serve immediately and enjoy.

Notes

• Tempering the milk ensures it doesn’t curdle when added to the hot soup.
• Using leftovers or substitute sausages can alter the flavor but maintain the hearty texture.
• Add extra crushed red pepper flakes if you prefer a spicier soup.
• For a thicker soup, mash some of the cooked potatoes before adding the kielbasa back in.
• Fresh parsley adds a bright contrast to the rich flavors—don’t skip it.

Keywords: kielbasa soup, potato soup, sausage soup, creamy soup, hearty soup, Polish soup, comfort food