Creamy, smoky, and utterly comforting, kielbasa potato soup is the kind of bowl that warms you from the inside out. Perfect for chilly nights or lazy weekends, it’s always a hit.
Each spoonful delivers hearty potatoes, tender vegetables, and savory kielbasa in a velvety, flavorful broth. It’s a soul-soothing recipe that feels like a warm hug in a bowl.
Flavorful Foundations: What You’ll Need for Kielbasa Potato Soup
- Kielbasa sausage – Smoky, savory, and rich, it’s the star that infuses every bite with bold flavor.
- Yukon Gold potatoes – Creamy and buttery, they hold their shape while becoming tender and thickening the broth.
- Onion, carrots & celery – This classic trio brings aromatic depth and hearty texture to the soup.
- Garlic – Just a few cloves brighten and deepen the flavor base beautifully.
- Smoked paprika & dried thyme – These earthy spices layer warmth and a touch of rustic charm.
- Chicken broth – Provides a savory backbone that carries the richness of the cream and cheese.
- Heavy cream – Adds body and luscious creaminess to the final dish.
- Cheddar cheese – Melts into the soup for an irresistible hint of sharpness and extra indulgence.
Simmer to Perfection: How to Make Kielbasa Potato Soup
Start by browning the kielbasa slices to bring out their smoky flavor, then set them aside. Sauté your aromatics—onion, carrots, and celery—until they’re soft and golden.
Add garlic and spices, letting them bloom briefly before stirring in the potatoes and broth. Simmer until the potatoes are tender and the soup starts to thicken.
For added creaminess, partially blend the soup (optional). Stir in the cream and cheese until melted, then return the kielbasa and corn to the pot. Let everything simmer together until fully heated through.
Garnish with fresh parsley and serve with crusty bread or flaky biscuits for a cozy, satisfying meal.
Warm Bowl Wisdom: Tips for Making the Best Kielbasa Potato Soup
For the creamiest texture, make sure the heavy cream is at room temperature before adding it to the pot—this prevents curdling and helps it blend smoothly.
Prefer a lighter version? Use turkey kielbasa and swap in half & half for the cream. Want to sneak in some greens? A handful of chopped spinach or kale stirred in with the cream adds a fresh, nutritious boost.
Don’t skip browning the kielbasa—it’s a simple step that unlocks a deep, caramelized flavor that carries through every bite of the soup.
Cozy Up Later: How to Store and Reheat Kielbasa Potato Soup
Leftovers of kielbasa potato soup keep beautifully. Cool the soup completely before storing it in airtight containers in the refrigerator for up to 4 days.
For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently over medium-low heat, stirring often. If the soup thickens too much, add a splash of broth or milk to restore its silky texture without diluting the flavor.
Kielbasa Potato Soup
Ingredients
- 1 cup heavy cream at room temperature
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley for garnish
- 3 –4 medium Yukon Gold potatoes peeled and cubed (approximately 1½ pounds)
- ½ cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 cup frozen or fresh corn optional
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 2 large carrots peeled and diced
- 12 –14 ounces kielbasa cut into bite-sized pieces
- ½ teaspoon red pepper flakes optional
- 2 ribs celery diced
- 3 garlic cloves minced
- 5 cups chicken broth
- 1 medium onion diced
Instructions
- In a Dutch oven, heat the olive oil over medium heat. Sauté the kielbasa until it is browned and slightly crisp, approximately 4–5 minutes. Transfer the sausage to a plate using a slotted spoon.
- Add the diced onion, carrots, and celery to the pot and cook until the vegetables have softened, about 5–6 minutes. Mix in the minced garlic, smoked paprika, dried thyme, and optional red pepper flakes, stirring for about 30 seconds until aromatic.
- Incorporate the cubed potatoes and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for 10–15 minutes until the potatoes are tender enough to be pierced with a fork.
- For a smoother texture, optionally blend part or all of the soup using an immersion blender.
- Add the heavy cream and shredded cheddar, stirring until the cheese has melted thoroughly. Return the browned kielbasa to the pot and add corn if using.
- Let the soup simmer for an additional 5–7 minutes, stirring occasionally, until heated through. Season carefully with salt and pepper to taste.
- Serve hot, garnished with chopped parsley. Accompany with crusty bread or biscuits if desired.
Notes
Enhance nutritional value with chopped spinach or kale, added alongside the cream.
For a lighter variation, consider substituting turkey kielbasa and half-and-half.
