Potato Kielbasa Soup recipe
Kielbasa potato soup is creamy, comforting, and utterly delicious. The smoky kielbasa adds a unique depth of flavor, while the tender potatoes and rich, cheesy broth create a perfect harmony of tastes and textures. This hearty soup is just what you need to warm up on a chilly day, and it’s so simple to make that it’s perfect for a quick midweek dinner.
The crispy sausage bits pair beautifully with the creamy broth, giving each spoonful a delightful contrast. Combined with the natural sweetness of carrots and the aromatic touch of garlic, this soup is a flavor-packed bowl of comfort. Whether you’re a soup lover or just looking for a new recipe to try, this kielbasa potato soup is sure to become a favorite.
With just 40 minutes from start to finish, this dish is perfect for busy evenings when you need something delicious but don’t have much time to spare. Make a batch, serve it with some crusty bread, and watch as this cozy soup brings smiles around the table!
Key Ingredients for Kielbasa Potato Soup
- Kielbasa sausage – Adds a smoky, savory flavor and a delightful crispy texture when cooked.
- Potatoes – Bring a creamy consistency and heartiness to the soup, making it filling and satisfying.
- Onion, carrot, and celery – Form the aromatic base, providing a hint of sweetness and depth to the broth.
- Garlic – Adds a fragrant, savory note that complements the sausage and vegetables.
- Chicken stock – The backbone of the soup, giving it a rich, flavorful base.
- Full-fat milk – Adds creaminess and a velvety texture.
- Cheddar cheese – Melts into the soup, making it rich, cheesy, and extra comforting.
- Fresh parsley – Adds a fresh, vibrant finish that balances the richness of the broth.
Step-by-Step Guide to Make Kielbasa Potato Soup
- Heat the olive oil in a large pot and fry the kielbasa until crispy, then set it aside to maintain its texture.
- In the same pot, sauté the onion, carrot, and celery until they soften and develop flavor.
- Add the garlic and chili flakes, cooking until the aroma is released.
- Introduce the cubed potatoes and chicken stock, bringing the mixture to a boil. Reduce to a simmer and cook until the potatoes are tender.
- Temper the milk by mixing it with a small amount of the hot soup, then pour it back into the pot along with the cooked kielbasa.
- Stir in the grated cheddar cheese until it fully melts, creating a creamy, cheesy broth.
- Finish with fresh parsley and adjust seasoning to taste. Serve hot with extra cheese if desired.
Tips for the Best Kielbasa Potato Soup
- Use good quality kielbasa for the best flavor. The smokiness of the sausage will greatly enhance the soup.
- Don’t rush the vegetables – Letting the onion, carrot, and celery soften slowly builds a rich flavor base.
- Tempering the milk helps to prevent curdling when adding it to the hot soup, resulting in a smoother texture.
- For extra creaminess, you can substitute some of the milk with cream or half-and-half.
Recipe Variations to Try
For a spicier version, add a bit more red chili flakes or a dash of hot sauce. You could also swap the cheddar for gouda or smoked cheese for a deeper flavor. If you prefer a vegetarian version, replace the kielbasa with smoked tofu or vegetarian sausage and use vegetable stock instead of chicken stock. Serve this soup with crusty bread, a side salad, or even a warm grilled cheese sandwich for a complete meal.
Storing Your Leftover Kielbasa Potato Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. If you want to freeze it, portion it into freezer-safe containers and freeze for up to three months. When ready to enjoy, thaw it overnight in the fridge, then reheat gently on the stove, stirring occasionally. Add a splash of milk or stock if the soup is too thick after reheating.
Enjoy this comforting kielbasa potato soup anytime you crave a cozy, hearty meal that’s simple to prepare yet deeply satisfying!
Potato Kielbasa Soup Recipe
Ingredients
- 300 ml 1 ¼ cups full-fat milk
- 1 medium carrot diced
- 4 garlic cloves finely chopped
- 1 tablespoon olive oil
- 300 g 10.5 oz kielbasa sausage, cut into bite-size pieces
- 750 g 1 ½ lb potatoes, peeled and cubed
- 1 medium onion diced
- 2 celery ribs diced
- ½ teaspoon red chili flakes
- 100 g 3.5 oz cheddar cheese, grated
- 1.25 liters 5 cups chicken stock
- 30 g ½ cup fresh parsley, roughly chopped
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the kielbasa pieces and fry for 4-5 minutes until they become slightly crispy. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes until they are softened.
- Stir in the chopped garlic and red chili flakes, cooking for an additional minute until fragrant.
- Add the cubed potatoes and chicken stock, then bring the mixture to a boil. Reduce the heat and allow it to simmer, covered, for 10-12 minutes, or until the potatoes are tender.
- Take a ladle of the hot soup and mix it with the milk in a separate bowl or jug to temper it. Gradually pour the milk mixture back into the pot, then add the cooked kielbasa.
- Stir in the grated cheddar cheese until it melts completely, allowing the soup to simmer for 2-3 more minutes until it thickens slightly.
- Incorporate the fresh parsley and adjust seasoning with salt and pepper to taste. Serve the soup hot, garnished with additional grated cheddar if desired.