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Creamy Smoked Kielbasa and Potato Soup

Bowl of creamy smoked kielbasa and potato soup with sausage slices and melted cheese SEO Filename: creamy-smoked-kielbasa-potato-soup-bowl.jpg
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A rich and cozy soup made with smoky kielbasa sausage, tender potatoes, soft vegetables, and a velvety creamy broth. Ready in just 35 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound kielbasa (smoked sausage), sliced into half-moons
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (low sodium)
  • 3 cups diced yellow potatoes (Russet or Yukon Gold), peeled
  • 1 cup milk (whole milk or half-and-half)
  • 1 cup shredded sharp cheddar cheese (optional, for garnish)
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large pot over medium-high. Add sliced kielbasa and cook for 5 minutes until lightly browned. Remove sausage with slotted spoon and set aside, leaving oil and drippings in pot.
  2. Add butter to the pot. Once melted, add onion, carrots, and celery. Saute for 5 minutes until softened. Add garlic and cook 1 minute more.
  3. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, scraping up browned bits from bottom of pot. Whisk until liquid is smooth.
  4. Add diced potatoes. Bring to a boil, reduce to a simmer, cover, and cook 10 to 12 minutes until potatoes are fork-tender.
  5. Stir in milk and return browned kielbasa to the pot. Simmer gently 2 to 3 minutes to heat through. Remove from heat and stir in shredded cheddar cheese until completely melted. Taste and adjust seasoning.
  6. Ladle into bowls and serve hot, garnished with extra cheese, black pepper, or fresh parsley.

Notes

  • Use starchy potatoes like Russets for best thickness. Enhance thickness by gently mashing 1/4 of cooked potatoes against side of pot.
  • Scrape up all browned bits when adding broth for concentrated flavor.
  • Keep heat very low after adding milk and cheese. Do not let soup boil to prevent curdling.
  • Can use pre-shredded hash brown potatoes (3 cups frozen) to save time. They cook faster than fresh potatoes.

Nutrition

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