Description
This creamy Kielbasa Potato Soup is a hearty, comforting one-pot meal made with smoky Polish sausage, tender potatoes, fresh vegetables, and a rich, flavorful broth. Ready in about 45 minutes, it’s an easy, family-friendly dinner perfect for chilly evenings and busy weeknights.
Ingredients
1 tablespoon olive oil
12 oz (340 g) kielbasa sausage, sliced into ¼-inch rounds
1 medium onion, diced
2 cloves garlic, minced
4 medium potatoes (about 1½ lbs / 680 g), peeled and diced
3 medium carrots, sliced
3 celery stalks, sliced
5 cups (1.2 L) chicken broth
1 teaspoon smoked paprika
½ teaspoon dried thyme
1 bay leaf
¾ cup (180 ml) heavy cream
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
1. Brown the Kielbasa: Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until lightly browned. Remove the sausage and set aside.
2. Sauté the Vegetables: In the same pot, add diced onion, sliced carrots, and celery. Cook for approximately 4 minutes until slightly softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add Potatoes and Seasonings: Add diced potatoes, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to coat the vegetables with the seasonings.
4. Simmer the Soup: Pour in chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15–18 minutes, or until the potatoes are fork-tender.
5. Add Cream and Sausage: Return the browned kielbasa to the pot. Stir in heavy cream and simmer gently for another 3–4 minutes until heated through. Remove the bay leaf.
6. Serve and Enjoy: Taste and adjust seasonings as needed. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread.
Notes
Best Potatoes: Yukon Gold potatoes offer a creamy texture, while Russet potatoes make the soup slightly thicker.
Extra Creamy: Mash a few cooked potato chunks into the broth to naturally thicken the soup.
Sausage Options: Smoked turkey, chicken, or beef kielbasa can be substituted.
Cheesy Variation: Add ½ cup shredded cheddar cheese for extra richness.
Storage: Refrigerate in an airtight container for up to 3–4 days.
Freezing: Freeze for up to 2–3 months for best quality. For better texture, freeze before adding heavy cream.
Reheating: Warm gently on the stovetop, stirring occasionally, until heated through to 165°F (74°C).
Serving Suggestion: Enjoy with crusty bread, garlic bread, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Main Course
- Method: Stovetop, One Pot, Simmering
- Cuisine: Polish-Inspired, American
Nutrition
- Serving Size: 1 bowl (⅙ of recipe)
- Calories: 445 kcal
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 80 mg