KIELBASA POTATO SOUP

Kielbasa Potato Soup is a hearty, comforting dish that blends smoky kielbasa sausage with tender potatoes in a creamy, flavorful broth. This rich soup combines savory spices, sautéed onions, and garlic with chunks of kielbasa and diced potatoes, creating a satisfying meal perfect for chilly days.

Often enhanced with a touch of cream or cheese, it’s a filling option that warms both body and soul. Ideal for casual dinners or cozy gatherings, Kielbasa Potato Soup showcases Eastern European-inspired flavors with an easy-to-make recipe that’s sure to please family and friends alike.

Kielbasa Potato Soup is a rustic, comforting dish perfect for chilly nights or busy weeknights. Loaded with smoky sausage, tender potatoes, vegetables, and a creamy broth, this soup is easy to make, satisfying, and budget-friendly. Whether served as a main course with a hunk of crusty bread or as a starter for a larger meal, this soup brings warm, homestyle flavor to the table in under an hour.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Broiling, Simmering

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 175 C

Servings: 6

Estimated Cost: 11.00

Calories: 400 kcal

Best Season: Fall, Winter

Description

Kielbasa Potato Soup is a hearty and comforting dish featuring smoky, savory kielbasa sausage combined with tender potatoes in a creamy broth.

This soup blends the rich flavors of sautéed onions, garlic, and often celery with a savory stock base, creating a satisfying, filling meal perfect for cold weather.

The kielbasa adds a distinctive smoky depth, while the potatoes provide comforting texture.

Often garnished with fresh herbs or cheese, this soup is a beloved choice for easy weeknight dinners or cozy gatherings. Its rich taste and creamy consistency make it a warming classic in many households.

Ingredients

1 tablespoon olive oil or butter
12 oz kielbasa (sliced into ¼-inch rounds)
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, chopped (optional)
1 lbs potatoes (Yukon Gold or russet)
4 cups low-sodium chicken broth
1 cup water
1/2 tsp dried thyme (or Italian seasoning)
Salt and black pepper to taste
1/2 cup heavy cream or half-and-half
1/2 cup shredded cheddar cheese (optional)
2 tablespoons chopped fresh parsley or chives

Instructions

1
In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat. Add the sliced kielbasa and cook for about 5–7 minutes until nicely browned and crisped on the edges. This browning adds a ton of flavor to the base of the soup. Remove the kielbasa from the pot with a slotted spoon and set aside on a plate. Leave any rendered fat in the pot for sautéing the vegetables.
2
In the same pot, add the diced onion, carrots, and celery (if using). Cook for 4–5 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
3
Add the cubed potatoes to the pot and stir to coat them in the aromatics. Pour in the chicken broth and 1 cup of water. Stir in the dried thyme (or seasoning of your choice), then season with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat and simmer uncovered for about 15–20 minutes, or until the potatoes are fork-tender.
4
If you like a thicker, creamier soup, use an immersion blender to partially blend the soup directly in the pot. Alternatively, ladle out about 1½ cups of soup (including some of the potatoes and broth), blend it in a blender, and return it to the pot. This step is optional but adds body to the broth.
5
Stir in the heavy cream or half-and-half. If you like a cheesy twist, add shredded cheddar cheese and stir until melted and smooth. Return the cooked kielbasa to the pot and stir to combine. Let the soup simmer for another 5 minutes, allowing the flavors to meld.
6
Taste the soup and adjust the seasoning as needed. Depending on the saltiness of your kielbasa and broth, you may need to add a touch more salt or pepper.
7
Ladle the soup into bowls and garnish with chopped parsley, chives, or a sprinkle of shredded cheese. Serve hot with crusty bread, biscuits, or a green salad.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 400kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 12g60%
Cholesterol 60mg20%
Sodium 800mg34%
Total Carbohydrate 25g9%
Dietary Fiber 3g12%
Sugars 4g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The Ultimate Guide to Kielbasa Potato Soup: Tips, Tricks & Serving Ideas

Kielbasa Potato Soup is the definition of comfort in a bowl—a hearty, smoky, and satisfying dish perfect for chilly nights or anytime you crave a rustic, soul-warming meal. This creamy, chunky soup is built around simple ingredients: smoked kielbasa, tender potatoes, aromatics, and often a creamy broth.

Whether you're a home cook looking to elevate your soup game or simply need a delicious weeknight meal, here are the best tips and tricks to make the most out of your Kielbasa Potato Soup.

Tips for the Best Flavor

Choose the Right Kielbasa: Opt for fully cooked smoked kielbasa with good fat content and seasoning. It imparts a deep, smoky richness that permeates the broth. You can slice it into rounds or dice it for more even distribution throughout the soup.
Sear the Sausage First: Browning the kielbasa in the pot before adding other ingredients is key. This caramelizes the sugars and releases flavorful bits (fond) that deepen the soup’s base. Always remove and reserve the kielbasa after browning so it doesn’t get rubbery while the potatoes cook.
Use Starchy Potatoes: Russet potatoes break down more than waxy potatoes like Yukon Golds, giving your soup a naturally thicker, creamier texture. You can also mash a portion of the cooked potatoes in the pot to thicken it further.
Layer the Flavor: Start with a base of sautéed onions, garlic, and celery (optional) to build depth. Add herbs like thyme or bay leaf, and a bit of paprika for warmth. If you like a kick, a pinch of crushed red pepper or a few dashes of hot sauce does wonders.
Deglaze with Stock: After browning the sausage and veggies, use chicken or vegetable broth to deglaze the pan. This loosens all the flavorful bits stuck to the bottom, enriching the broth with umami goodness.
Add Cream at the End: For a creamy version, stir in heavy cream, sour cream, or half-and-half in the last few minutes of cooking. Don’t boil once dairy is added to prevent curdling—just simmer gently.
Finish with Freshness: A sprinkle of fresh herbs like parsley or green onion adds brightness to balance the richness of the soup. A squeeze of lemon juice can also lift the flavor without overpowering the savory base.

Serving Tricks & Ideas

Bread Is a Must: Serve your Kielbasa Potato Soup with crusty sourdough, rye bread, or warm garlic bread. The starch complements the creamy texture and makes every bite more satisfying.
Make It a Meal: Add a simple side salad—think arugula with lemon vinaigrette—or roasted vegetables to round out the meal. You can even serve it in a bread bowl for a cozy presentation.
Toppings Bar: Let everyone customize their bowl with toppings like shredded cheese, crumbled bacon, green onions, parsley, or crushed crackers. It’s a fun way to turn a simple soup into a special occasion.
Prep Ahead: This soup keeps well in the fridge for up to 4 days and freezes beautifully (skip the cream if freezing). Reheat gently on the stove and add a splash of broth or cream to loosen the texture.
Double the Batch: Kielbasa Potato Soup is a crowd-pleaser. Make a double batch for potlucks, family dinners, or to have easy lunches throughout the week.

Yield & Servings

A standard recipe using about 1 pound of kielbasa and 1½ pounds of potatoes typically makes 6 hearty servings. It’s easily scaled up for larger groups, and the flavors only get better the next day.

Tips & Variations:

- Swap the kielbasa with smoked turkey sausage or andouille for a spicy kick.

Add a handful of baby spinach or kale at the end for extra nutrients.
For a lighter version, use milk or evaporated milk instead of cream.
Yukon Gold potatoes hold their shape well; russets give a softer, thicker texture.
Leftovers keep well in the fridge for up to 4 days and reheat beautifully.

Keywords: kielbasa, potato soup, creamy, smoky, comforting,