Warm up with Kielbasa Soup with Potatoes—featuring smoky sausage, creamy potatoes, fresh veggies, and a cheesy broth that’s pure comfort.
Let me set the scene: it was one of those gray, dreary afternoons where the world outside seemed to slow down. I’d just come back from a chilly walk with my dog, and I couldn’t feel my fingers (or toes, for that matter). All I wanted was something warm and comforting—something that could fill both my stomach and my soul.
That’s when I remembered an old standby: Kielbasa Soup with Potatoes. It’s like a culinary hug, full of hearty goodness. I started making this recipe a few years ago when I needed a quick dinner that didn’t skimp on flavor. My grandma used to make something similar, and the smell of the simmering broth always reminds me of her bustling kitchen during winter holidays.
The best part? This soup doesn’t need any fancy ingredients. It’s just simple, straightforward comfort food. And honestly, aren’t those the meals that end up being the most memorable?
Why You’ll Love This Kielbasa Soup with Potatoes Recipe?
Why is this Kielbasa Soup with Potatoes recipe so special?
- Hearty and Filling: It’s a complete meal, packed with protein, veggies, and cheesy goodness.
- Quick to Make: Ready in just 35 minutes, making it perfect for busy evenings.
- Smoky and Creamy: The kielbasa’s smokiness pairs beautifully with the creamy broth.
- Family-Friendly: Even picky eaters can’t resist the cheesy, potato-packed goodness.
- Budget-Friendly: Uses simple, affordable ingredients without sacrificing flavor.
Ingredient Notes:
Let’s talk about the key players in this soup and why they’re essential:
- Kielbasa Sausage: The smoky, savory flavor is the heart of the dish. It’s a must-have!
- Potatoes: Creamy and tender, they thicken the soup naturally.
- Cheddar and Parmesan Cheese: The cheese duo creates a velvety broth that’s impossible to resist.
- Carrots and Celery: These veggies add a subtle sweetness and crunch.
- Chicken Stock: The base of the soup—go for a low-sodium version so you can control the seasoning.
- Garlic: A little goes a long way to build flavor.
- Parsley: It’s optional but adds a pop of color and freshness at the end.
Pro Tip: Use Yukon Gold potatoes for an extra creamy texture. They hold their shape but still melt into the broth just enough.
How To Make Kielbasa Soup with Potatoes?
Here’s how to bring this comforting bowl of soup to life:
- Start with the Kielbasa
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and let it sizzle until it’s golden and slightly crispy. (I dare you not to sneak a bite—it’s irresistible!) Remove it and set it aside. - Sauté the Aromatics
In the same pot, toss in the onion, garlic, carrots, and celery. Stir them around for about 5 minutes until they’re soft and your kitchen smells like magic. - Simmer the Base
Pour in the chicken stock and add the diced potatoes. Season with a pinch of salt and pepper, then bring it to a boil. Lower the heat, cover, and let it simmer for about 15 minutes. The potatoes should be fork-tender but not mushy. - Bring It All Together
Stir in the cooked kielbasa, milk, Parmesan cheese, and shredded cheddar. Keep stirring until the cheese melts into the broth, creating a creamy, dreamy soup. Adjust the seasoning if needed. - Finish with Freshness
Remove the pot from the heat and sprinkle in chopped parsley. It’s optional, but trust me—it adds a little brightness to balance the richness.
Want To Save This Recipe?
Storage Options:
Here’s how to make the most of your leftovers (if there are any!):
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove and add a splash of milk or stock to thin it out if needed.
- Freeze: While the potatoes may soften slightly, the soup freezes well. Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
- Cheese Swap: Try smoked Gouda or Gruyère for a different flavor.
- Spicy Kick: Add a pinch of red pepper flakes or use spicy kielbasa.
- Vegetarian Version: Swap the kielbasa for plant-based sausage and use vegetable stock.
- Add Greens: Stir in some chopped spinach or kale at the end for extra nutrients.
- Dairy-Free Option: Use plant-based milk and cheese alternatives—they work surprisingly well!
What to Serve with Kielbasa Soup with Potatoes?
This soup is a meal in itself, but if you want to round it out, here are some great pairings:
- Crusty Bread: Perfect for soaking up every drop of that cheesy broth.
- Simple Side Salad: A fresh green salad with a tangy vinaigrette balances the richness.
- Cold Beer: A light lager or pale ale complements the smoky kielbasa.
Frequently Asked Questions:
Can I make this soup in advance?
Absolutely! It tastes even better the next day as the flavors meld together.
Can I use a different type of sausage?
Of course! Smoked sausage, turkey sausage, or even andouille would work.
How do I keep the soup from getting too thick?
Add a splash of chicken stock or milk when reheating to thin it out.
So, what do you think? Ready to cozy up with a bowl of Kielbasa Soup with Potatoes? It’s quick, hearty, and full of flavor. If you give it a try, let me know—I’d love to hear how it turns out for you!
<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!
Keep the Flavor Coming – Try These:
Kielbasa Soup with Potatoes
Ingredients
- 1 pound Kielbasa sausage sliced
- 2 cloves of fresh garlic minced
- 1 tablespoon Olive Oil
- 1 small yellow onion diced
- ½ cup celery finely sliced
- 2 large carrots peeled and diced
- 4 cups Chicken Stock
- 1 ½ pounds potatoes diced
- ½ cup shredded Parmesan Cheese
- 2 cups milk
- 2 cups shredded Cheddar Cheese
- 1/4 cup roughly chopped Parsley
- Salt and Pepper to taste
Instructions
- Start by heating the olive oil in a Dutch oven or a large soup pot.
- Next brown the kielbasa sausage. Set it aside.
- In that pot briefly cook the onion, garlic, carrots and celery.
- Pour in the chicken stock. Add the potatoes. Bring everything to a boil.
- Then reduce the heat cover it up and let it simmer for 15 minutes.
- Now add back the kielbasa sausage along, with some milk, Parmesan cheese and Cheddar cheese.
- Season with salt and pepper to your liking. Stir everything well until the cheese has melted and you have a soup consistency.
- Once done cooking remove from heat, garnish, with some chopped parsley. Serve away! Enjoy this dish!
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!
