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Kielbasa Potato Soup

Kielbasa Potato Soup
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A hearty and comforting soup featuring smoky kielbasa sausage, tender potatoes, and fresh vegetables in a rich, creamy broth. One-pot comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 12 oz (340g) kielbasa sausage, sliced into ¼-inch rounds
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 medium potatoes (about 1½ lbs/680g), peeled and diced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 5 cups (1.2L) chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ¾ cup (180ml) heavy cream
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Heat olive oil in large Dutch oven over medium heat. Add sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until lightly browned. Remove and set aside.
  2. In same pot, add diced onion, sliced carrots, and celery. Cook for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add diced potatoes, smoked paprika, thyme, bay leaf, salt, and pepper. Stir to coat vegetables with spices for about 1 minute.
  4. Pour in chicken broth and bring to gentle boil. Reduce heat to medium-low and simmer uncovered for 15-18 minutes until potatoes are fork-tender.
  5. Return browned kielbasa to pot. Stir in heavy cream and simmer for 3-4 more minutes to meld flavors.
  6. Remove bay leaf. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.

Notes

  • Use fully cooked smoked kielbasa for best flavor.
  • Yukon Gold potatoes hold shape well while Russets create creamier texture.
  • Brown kielbasa first for deeper, richer flavor.
  • Freeze soup base without cream for up to 2 months, add cream when reheating.
  • Kielbasa is salty, so taste before adding extra salt.

Nutrition

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