Creamy Kielbasa Potato Soup made with smoky sausage, tender potatoes, cheddar cheese, and fresh parsley. The ultimate comfort food!
So, picture this: it’s one of those cold, gloomy evenings where you’re practically glued to the couch, blanket over your shoulders, wondering if you should just order takeout. That’s exactly where I was the first time I made this Kielbasa Potato Soup. The fridge was looking a little bare (we’ve all been there), but I had kielbasa, a few potatoes, and some cheese. It wasn’t a five-star setup, but hey, it’s soup—how hard could it be?
I started chopping, sautéing, and throwing things into the pot, and within minutes, my kitchen smelled amazing. It reminded me of my grandma’s house during the holidays when she’d have a big pot of something hearty simmering on the stove. By the time I ladled the soup into bowls, my family was hovering like they hadn’t eaten in days. My husband took one bite and said, “Is there more?” My kids? Clean bowls, no complaints.
It wasn’t perfect, though—my first batch was a bit too salty (I went overboard with the chicken stock). But honestly, that’s the beauty of soup—it’s forgiving. Now, this recipe is a family favorite, and every time I make it, I’m reminded that sometimes the simplest meals are the ones we remember most.
Why You’ll Love This Kielbasa Potato Soup Recipe?
Here’s why I think you’ll fall head over heels for this Kielbasa Potato Soup:
- Quick and Easy: 40 minutes from start to finish. Perfect for those “I’m starving and can’t wait” kind of nights.
- One Pot, Less Mess: Because who has time for a pile of dishes?
- Cheesy Comfort: The melted cheddar gives it that rich, cozy vibe we all crave.
- Family-Friendly: Even picky eaters can’t say no to cheesy potatoes and sausage.
- Customizable: Got random veggies or different sausage? Toss them in—it’ll still be amazing.
Ingredient Notes:
This soup is proof that simple ingredients can create something magical. Let’s break it down:
- Kielbasa: Smoky, savory, and crispy when browned. It’s the backbone of the soup.
- Potatoes: The creamy base. Yukon Gold potatoes are my favorite—they’re buttery and hold up well, but russet works too.
- Chicken Stock: The foundation of the broth. Use a good-quality stock or make your own if you’re feeling fancy.
- Cheddar Cheese: This melts right into the broth, giving it that luscious, cheesy flavor.
- Milk: Full-fat milk keeps the soup creamy without being too heavy.
- Carrots, Celery, and Onion: These add a touch of sweetness and a nice texture contrast to the creaminess.
- Garlic and Red Chili Flakes: Because a little kick never hurt anyone.
- Parsley: Adds a pop of freshness and color—because you eat with your eyes first, right?
Pro Tip: Don’t skip browning the kielbasa! Those little crispy bits left behind in the pot are liquid gold for flavor.
How To Make Kielbasa Potato Soup?
This soup might taste like you’ve been cooking all day, but it’s ridiculously easy to make. Here’s how:
Step 1. Brown the Kielbasa
Heat olive oil in a big pot or Dutch oven over medium heat. Add the kielbasa and cook for 4-5 minutes until it’s crispy and golden. Scoop it out with a slotted spoon and set it aside—but don’t clean the pot! Those browned bits at the bottom? They’re flavor bombs.
Step 2. Sauté the Veggies
In the same pot, toss in the diced onion, carrot, and celery. Stir them around for about 5 minutes until they soften and start smelling incredible. Add the garlic and red chili flakes, cooking for another minute to wake up those flavors.
Step 3. Simmer the Potatoes
Add the cubed potatoes and chicken stock to the pot. Crank up the heat to bring it to a boil, then lower it to a simmer. Cover the pot and let it cook for 10-12 minutes, or until the potatoes are tender enough to pierce with a fork.
Step 4. Add the Creamy Goodness
Here’s the fun part. Take a ladle of the hot soup and mix it with the milk in a bowl to temper it (so the milk doesn’t curdle). Pour it back into the pot, then stir in the cooked kielbasa and cheddar cheese. Watch as the cheese melts into the broth, transforming the soup into creamy perfection.
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Step 5. Finish with Freshness
Right before serving, stir in the chopped parsley for a fresh, herby kick. Taste and adjust the seasoning with salt and pepper as needed. Ladle it into bowls and top with extra cheese if you’re feeling fancy.
Storage Options:
Got leftovers? Lucky you! Here’s how to keep them fresh:
- Refrigerator: Store the soup in an airtight container for up to 4 days. Reheat it gently on the stove or in the microwave—don’t rush it!
- Freezer: Cool the soup completely before transferring it to a freezer-safe container. It’ll keep for up to 2 months. Thaw overnight in the fridge and reheat on the stove for best results.
Variations and Substitutions:
This soup is a blank canvas, so feel free to get creative:
- Switch the Sausage: Smoked sausage, ham, or even bacon work beautifully.
- Add Veggies: Corn, peas, or spinach are great for extra color and nutrients.
- Cheese Swap: Try Gruyère, mozzarella, or pepper jack for a fun twist.
- Spice It Up: Add more red chili flakes or a splash of hot sauce if you like a little heat.
- Dairy-Free: Use almond milk or coconut milk and a dairy-free cheese alternative.
What to Serve with Kielbasa Potato Soup?
This soup is a meal on its own, but pairing it with the right side makes it even better:
- Crusty Bread: For soaking up every drop of that cheesy broth.
- Garlic Bread: Because carbs are life.
- Side Salad: A fresh, crisp salad balances the richness perfectly.
- Pickles: A tangy crunch pairs surprisingly well with the smoky kielbasa.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together. Just reheat gently so the cheese stays smooth.
How can I thicken the soup?
Mash some of the potatoes with a fork or blend a small portion of the soup and stir it back in.
Can I use a different potato?
Totally! Yukon Gold is buttery and rich, but russet potatoes work great too.
So, what do you think? Ready to whip up this Kielbasa Potato Soup? It’s cozy, comforting, and ridiculously easy to make. Give it a try and let me know how it turns out—I’d love to hear your creative twists!
<Remember it later>
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!
Kielbasa Potato Soup
Ingredients
- 1 tbsp olive oil
- 300 grams 10.5 ounces kielbasa sausage, cut into bite-size pieces
- 1 medium onion diced
- 1 medium carrot diced
- 2 celery ribs diced
- 4 garlic cloves finely chopped
- ½ tsp red chili flakes
- 750 grams 1 ½ pounds potatoes, peeled and cubed
- 1.25 liters 5 cups chicken stock
- 300 ml 1 ¼ cups full-fat milk
- 100 grams 3.5 ounces cheddar cheese, grated
- 30 grams ½ cup fresh parsley, roughly chopped
- Salt and pepper to taste
Instructions
- In a pot or Dutch oven heat 1 tablespoon of olive oil, over medium heat. Add the pieces of kielbasa sausage. Fry them for around 4 to 5 minutes until they turn crispy. Take out the sausage using a slotted spoon. Keep it aside.
- In that pot put in onion, carrot and celery. Cook them for 5 minutes until they become soft and release their flavors.
- Mix in the chopped garlic and red chili flakes. Continue cooking for another minute until the kitchen fills with its delightful aroma.
- Include the peeled and cubed potatoes into the pot followed by adding chicken stock. Bring this mixture to a boil then lower the heat to let it simmer with a lid covering the pot. Allow it to simmer for 10 to 12 minutes until the potatoes become tender when pierced with a fork.
- To temper the milk take a ladle of soup. Mix it with milk in a measuring jug or bowl. Then pour this mixture back into the pot along with the kielbasa.
- Stir in cheddar cheese gradually while continuing to stir until it completely melts into the soup creating a base filled with cheesy goodness.
- Let this soup simmer, for 2 to 3 minutes until it thickens slightly.
- Finally, incorporate the chopped parsley, add salt and pepper according to your taste and mix it in.
- Serve the Kielbasa Potato Soup in bowls and, for a treat you can generously sprinkle some grated cheddar on the top.
Notes
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!
One Response
My family is addicted to soup so I’m always looking for new recipes to keep it interesting. This one was a hit. I usually make a recipe as written the first time then tweak it to my liking. No tweaking needed on this one. The only issue I had was that my cheese just clumped and didn’t incorporate, but that was my error and none of us minded the cheese bites.