Potato Kielbasa Soup: Cheese, crispy sausage, and bits of potato make up the majority of this satisfying soup. This soup is both filling and cheesy, making it an excellent choice for either lunch or dinner.
Potato Kielbasa Soup
The soup is thick, creamy, and full of flavor. This is the sort of soup that stays with you and makes you feel all toasty inside.
I grew up with my grandparents. There’s something about remembering the meals I had at my grandparents’ place that makes me crave the same foods and dishes. My enthusiasm for cooking and eating is all thanks to them!
What You Need To Make Potato Kielbasa Soup:
Making this hearty soup requires only a few basic ingredients. Perhaps you already have them on hand.
- Kielbasa
- Potatoes
- Shredded cheddar
- Parmesan cheese
- Herbs and spices
Steps To Make Potato Kielbasa Soup
The steps are also simple to follow. It won’t take you long at all to whip up this hearty soup!
Step 1: Start by cooking some sliced kielbasa in a skillet. Be mindful of this; you don’t want to overcook it, but it is nicer when the sausage bits are somewhat crispy. Saute the sausage for 5-6 minutes, but if you want it crispier, adjust the time accordingly.
Step 2: Take the sausage out of the Dutch oven after it’s done cooking. Using a slotted spoon, remove the sausage from the pan and place it on a paper towel-lined plate to remove excess grease. Then, saute the veggies in the same pan.
Onions:
Carrots:
Celery:
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Step 3: The chicken stock and potatoes will take the longest to simmer. To cook the potatoes, bring the stock to a boil and then turn the heat down to a simmer.
Chicken stock:
Step 4: Once the potatoes have reached the desired tenderness, stir in the cooked sausage along with the milk, cheddar cheese, Parmesan cheese, salt, and pepper. When the soup is heated and bubbling and the cheese has melted, it’s ready to be served.
Cheddar cheese:
Parmesan cheese:
Step 5: Mix in some parsley for more color and taste, and serve with crusty bread on the side.
Frequently Asked Questions
Why is the cheese not melting in the soup?
Instead of buying pre-shredded cheese, try using a box grater and a whole block. There’s a coating on the shredded cheese sold in grocery shops, and for whatever reason, it makes the cheese stick together.
While adding the cheese to the soup, stir it regularly.
Be careful to not dump in all the cheese at once. As soon as it begins to clump, turn the heat up or down until the cheese melts, and then add more.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hearty and Delicious Potato Kielbasa Soup
Ingredients
- 1 lb kielbasa cut into ½ inch pieces
- 2 garlic cloves minced
- 1 tbsp olive oil
- ½ c. finely diced yellow onion
- 4 c. chicken stock
- ½ c. peeled and finely diced 2 large carrots
- ½ c. finely sliced celery 2-3 stalks
- 2 c. milk
- 2 c. shredded cheddar cheese
- ½ c. shredded Parmesan cheese
- 1 1/2 lbs potato cut into cubes
- ¼ c. chopped parsley
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Olive oil should be heated over medium heat in a Dutch oven or soup pot. Cook the sausage for 5-6 minutes, stirring constantly. Using a slotted spoon, take out the sausage.
- During the next 2 minutes, throw in some chopped garlic, onions, carrots, and celery.
- Put the potatoes and chicken stock in a saucepan. Crank up the heat until the mixture boils, and then turn it down. Cook the potatoes, covered, for about 15 minutes, or until they are fork-tender.
- Put in the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper. To melt the cheese, stir and continue cooking over low heat for another 5-10 minutes.
- Before serving, mix with some chopped parsley.
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
