If you are craving a hearty, soul-warming meal that bursts with flavor and comfort, look no further than this incredible Kielbasa Potato Soup Recipe. It brings together tender chunks of potatoes, smoky kielbasa sausage, and vibrant vegetables all simmered in a creamy, fragrant broth that feels like a warm hug in a bowl. Whether you’re cooking for a cozy family dinner or impressing friends with a simple yet spectacular dish, this soup hits every note beautifully and leaves you wanting more.
Ingredients You’ll Need
Gathering these fresh and straightforward ingredients is the first step toward making your Kielbasa Potato Soup Recipe truly shine. Each item plays a crucial role, from the tender potatoes that give the soup body to the kielbasa that adds a savory, smoky punch.
- Olive oil: Essential for sautéing to build rich flavor and prevent sticking.
- Medium onion, diced: Adds sweetness and depth when softened.
- Garlic cloves, minced: Brings a subtle pungency and warmth.
- Kielbasa sausage, sliced into rounds: The star protein, providing smoky, spicy notes.
- Russet potatoes, peeled and diced: Create a creamy texture and satisfying substance.
- Carrots, sliced: Offer natural sweetness and vibrant color.
- Celery stalks, diced: Introduce a mild, fresh crunch and flavor.
- Chicken broth: Forms the flavorful, savory base for the soup.
- Whole milk or heavy cream: Adds luscious creaminess and richness.
- Dried thyme: Infuses an earthy, herbal aroma that elevates the dish.
- Salt and pepper: To season and bring all flavors together.
- Fresh spinach or kale (optional): For a nutritious green element with a tender bite.
- Fresh parsley, chopped (for garnish): Adds a bright, leafy finish that’s as beautiful as it is tasty.
How to Make Kielbasa Potato Soup Recipe
Step 1: Brown the Kielbasa
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa sausage and let it brown nicely—this caramelization builds a delicious smoky, savory base for your soup. Cook both sides, about 5 minutes total. When the kielbasa looks golden and fragrant, remove it from the pot and set it aside to add back later.
Step 2: Sauté the Vegetables
In the same pot with all those flavorful browned bits left behind, toss in the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the onion becomes translucent and the vegetables soften. This step deepens the flavor layer and creates a natural sweetness that balances the smoky sausage beautifully.
Step 3: Simmer the Potatoes
Add the diced potatoes to the pot and pour in the chicken broth. Crank the heat up to bring the mixture to a boil, then quickly reduce the heat to a gentle simmer. Let everything bubble away for 15-20 minutes until the potatoes are tender and ready to melt into the broth for ultimate comfort.
Step 4: Blend for Creaminess
For a velvety texture that feels just right, partially blend the soup. You can do this right in the pot with an immersion blender, or carefully transfer about one cup of the hot soup to a blender, puree it until smooth, then pour it back. This technique thickens the broth while keeping lots of lovely chunks intact.
Step 5: Add Cream and Seasonings
Stir in your choice of whole milk or heavy cream, infusing the soup with rich silkiness. Toss in the dried thyme for that subtle herbal note that brightens every spoonful. Finally, season with salt and pepper to your liking and let it simmer for another 5 minutes to marry all the flavors.
Step 6: Return Kielbasa and Greens
Slide the browned kielbasa sausage back into the pot, along with your optional chopped spinach or kale if you’re using it. Cook everything together for another 2 to 3 minutes until the greens are just wilted and everything is heated through, creating a hearty, balanced meal that feels homemade and nourishing.
How to Serve Kielbasa Potato Soup Recipe
Garnishes
Fresh parsley sprinkled on top brings a pop of color and a fragrant herbaceous brightness that contrasts beautifully with the creamy, smoky soup. For a bit more indulgence, add a dollop of sour cream or shredded sharp cheddar cheese. Cracked black pepper freshly ground is also a simple way to add a little extra spice at the table.
Side Dishes
This soup pairs wonderfully with crusty bread—think a warm baguette or chewy sourdough—perfect for dipping up every last drop. A fresh green salad or roasted seasonal vegetables can round out the meal with some crispness and extra nutrients, making it satisfying without being heavy.
Creative Ways to Present
For family gatherings or dinner parties, serve the Kielbasa Potato Soup Recipe in rustic bread bowls to impress your guests. Or ladle the soup into individual mugs for cozy, takeaway-style portions during chilly evenings. You can also garnish with toasted pumpkin seeds or crispy bacon bits for added texture that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Leftover Kielbasa Potato Soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. Flavors will actually improve as they meld together overnight, making the next day’s lunch or dinner a real treat. Just give it a gentle stir and check seasoning before serving.
Freezing
You can freeze this soup for up to 2 months with great results. Use a freezer-safe container or heavy-duty freezer bags, leaving space for expansion. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your Kielbasa Potato Soup Recipe slowly on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or milk to restore its creamy texture. The kielbasa holds up well, and the soup tastes just as satisfying as the first time.
FAQs
Can I use a different type of sausage instead of kielbasa?
Absolutely! While kielbasa gives this soup its signature smoky flavor, you can substitute with smoked Polish sausage, Andouille, or even Italian sausage for a different twist. Just make sure to slice it thinly and brown it well.
Is this soup suitable for freezing with the cream added?
Yes, but keep in mind that cream can sometimes separate after freezing. To avoid this, slightly under-cream the soup before freezing and add a bit more cream when reheating to restore richness and creaminess.
Can I make this soup vegetarian?
You can! Replace the kielbasa with smoked tofu or mushrooms for a smoky element and use vegetable broth instead of chicken. The potatoes and veggies will still make the soup fulfilling and flavorful.
What can I use if I don’t have an immersion blender?
No immersion blender? No problem! Carefully transfer part of the hot soup to a regular blender, blend until smooth, and return it to the pot. Just be cautious with hot liquids to avoid splashing.
How long does it take to prepare this Kielbasa Potato Soup Recipe?
Preparation is quick and easy, about 15 minutes to dice and brown the ingredients, followed by 30 minutes of cooking time. In under an hour, you’ll have a luscious, comforting soup ready to enjoy.
Final Thoughts
This Kielbasa Potato Soup Recipe is your new go-to comfort food that’s as simple to make as it is delicious. It’s the perfect dish to cozy up with on any day when you want something homey, filling, and packed with flavor. I encourage you to give it a try—you won’t be disappointed, and it just might become your favorite soul-soothing soup.
Print
Kielbasa Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
Description
This hearty Kielbasa Potato Soup combines tender potatoes, savory kielbasa sausage, and fresh vegetables in a creamy broth infused with thyme. Perfect for cozy meals, this soup offers a satisfying balance of flavors with an optional boost of greens for added nutrition.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb kielbasa sausage, sliced into rounds
- 3 medium russet potatoes, peeled and diced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach or kale, roughly chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Kielbasa: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa sausage and cook until browned on both sides, about 5 minutes. Remove the kielbasa from the pot and set it aside to keep the flavors intense and develop a nice crust.
- Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. Sauté for about 5 minutes or until the onion is translucent and the vegetables start to soften, building a flavorful base for the soup.
- Cook the Potatoes: Add the diced potatoes to the pot and pour in the chicken broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let the soup simmer gently for 15-20 minutes, or until the potatoes are tender and fully cooked through.
- Blend the Soup (Optional): For a thicker, creamier texture, use an immersion blender to blend part of the soup directly in the pot. Alternatively, transfer about one cup of soup to a blender, blend until smooth, and then return it to the pot, enhancing the soup’s body without losing chunky goodness.
- Add Dairy and Seasonings: Stir in the whole milk or heavy cream along with the dried thyme. Taste and season with salt and pepper as desired. Let the soup simmer for an additional 5 minutes to meld the flavors together.
- Finish with Greens and Kielbasa: Return the browned kielbasa slices to the pot. If using, add the chopped spinach or kale and cook for another 2-3 minutes until the greens are wilted but still vibrant. Garnish with chopped fresh parsley before serving.
Notes
- Using an immersion blender to partially blend the soup gives it a creamy texture while retaining some chunks for heartiness.
- Substitute chicken broth with vegetable broth for a slightly different flavor.
- Spinach or kale can be omitted or replaced with other greens like Swiss chard.
- This soup reheats well and tastes great the next day after the flavors have melded further.
- For a lighter version, use milk instead of heavy cream and lean kielbasa sausage.
