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Kielbasa Potato Soup

Creamy kielbasa potato soup in a white bowl topped with fresh chopped parsley
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A hearty, smoky, one-pot kielbasa potato soup made with smoked sausage, Yukon Gold potatoes, and a rich creamy broth. Simple to make and packed with flavor.

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • 12 ounces smoked kielbasa sausage, sliced into 1/4-inch rounds
  • 1 large yellow onion, diced
  • 2 carrots, diced small
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 1.5 pounds Yukon Gold potatoes, diced into 3/4-inch cubes (about 4 medium)
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add kielbasa slices in a single layer and cook for 4 to 5 minutes, flipping once, until deeply golden brown on both sides. Remove with a slotted spoon and set aside. Leave the rendered fat in the pot.
  2. Add diced onion, carrots, and celery to the pot. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the onion is translucent and vegetables are softened. Add minced garlic and stir for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. The mixture will look thick and paste-like.
  4. Pour in the broth gradually, about 1 cup at a time, whisking continuously to prevent lumps and create a smooth base.
  5. Add diced potatoes, dried thyme, and bay leaf. Season with salt and pepper. Stir to combine.
  6. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until potatoes are completely fork-tender.
  7. Remove from heat. Discard the bay leaf. Stir in heavy cream and browned kielbasa. Do not return to high heat after adding the cream.
  8. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with fresh chopped parsley.

Notes

  • For a thicker soup, use an immersion blender to pulse the soup a few times directly in the pot before adding the cream.
  • Yukon Gold potatoes are strongly recommended. They hold their shape and create a naturally creamy broth as they cook.
  • Do not boil the soup after adding the cream as this can cause it to separate.
  • For extra richness, stir in 1 cup of shredded sharp cheddar cheese along with the cream.
  • Soup thickens as it sits. Add a splash of broth or milk when reheating to restore consistency.

Nutrition

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