Smoky kielbasa, buttery potatoes, and a swirl of cream come together in this savory kielbasa potato soup. A cozy mix of sausage, veggies, and cheese!
If you’re standing around wondering what on earth to do with that half-circle of kielbasa in your fridge and those potatoes that are starting to whisper your name, this soup might be the answer. It’s hearty without being heavy, satisfying without a 17-step prep, and it makes your entire kitchen smell like dinner is about to get real. The smoky sausage practically sings in the pot, mellowed out by creamy broth and melty cheese.
This kielbasa potato soup is built for those times when you want something comforting bubbling away while you go hide under a blanket (or, you know, finish emails or help with homework). One pot. No fussy steps. Pure weeknight win.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Kielbasa Potato Soup
Just a solid, cozy soup with great texture and enough smoky sausage-ness to keep things interesting.
- Ridiculously simple to make: You just sauté, simmer, swirl, and boom—soup’s on.
- Smoky, savory, comforting: Kielbasa brings serious flavor that mingles perfectly with creamy potato goodness.
- Easily customizable: Toss in corn, don’t toss in corn. Swap the cheese. Live your truth.
- Reheats like a dream: It might even taste better the next day (a bold statement, but I’m standing by it).
- One pot situation: Which means fewer dishes, and honestly, that’s a huge selling point.
- Great for using up what’s in the fridge: Got lone carrots, a sad celery rib, half an onion? This is their redemption arc.
Ingredient Notes
Here’s a quick kitchen close-up of what’s going into your pot and why it matters.
- Olive oil: A glug to get things started. Helps brown the kielbasa and soften the veggies.
- Kielbasa: Smoky, savory, and a touch sweet. You can use beef, pork, turkey—go with your favorite.
- Onion, carrot, celery: The soup’s cozy base. Classic combo, subtle sweetness, a little depth.
- Garlic: Because we are civilized people. Adds aromatic oomph.
- Smoked paprika + thyme: The smoky paprika echoes the kielbasa, and thyme adds earthy balance.
- Red pepper flakes (optional): Only if you want a gentle background tingle. Totally skippable.
- Yukon Gold potatoes: Creamy and buttery, they hold their shape but also mash just enough.
- Chicken broth: Stick with low-sodium so you can season to taste. Veggie broth works too.
- Heavy cream: Makes it luscious but not too rich. Room temp is best so it doesn’t curdle.
- Cheddar cheese: A little sharpness and meltiness. I love extra sharp, but any melty cheddar does the trick.
- Corn (optional): Sweet little pops of texture and color. I like it if I’ve got it.
- Salt + black pepper: Essential, of course. Season after the cheese and broth go in.
- Fresh parsley: It’s green. It’s cheerful. Toss it on top to kid yourself into thinking this is healthy.
How To Make This Kielbasa Potato Soup
Let’s do this. You don’t need a culinary degree, just a Dutch oven, a spoon, and maybe a good podcast in the background.
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Sizzle the kielbasa: Warm up the olive oil in your Dutch oven over medium heat, then toss in the kielbasa chunks. Let them brown up and get nice and crisp on the edges, about 4–5 minutes. That caramelized sausage flavor? Everything.
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Soft-cook the veggies: Scoop the kielbasa out and set it aside for its return to glory later. Into the same pot go the onion, carrots, and celery. Let those soften up and get just a bit golden, about 5–6 minutes, stirring so nobody sticks.
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Bring the flavor: Add the garlic, smoked paprika, thyme, and (if you’re feelin’ spicy) red pepper flakes. Stir for just 30 seconds, until your kitchen smells… frankly, fantastic. Don’t let the garlic burn—it turns bitter, which ruins the vibe.
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Simmer the soup: Drop in those cubed potatoes and pour in the chicken broth. Crank the heat to get a boil going, then lower it to a gentle simmer. Let the potatoes get fork-tender—it’ll take around 10 to 15 minutes max.
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Optional blend (but worth it): Once the potatoes are soft, grab your immersion blender. Give the soup a few blends for creaminess, or fully blend it if you want a smooth vibe. I like mine about halfway—textured, but velvety.
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Cream + cheese = joy: Stir in the room temp cream and shredded cheddar until everything’s smoothed out and dreamy. Don’t rush this part—the cheese melts slowly, and that’s okay. Then, throw the kielbasa back in, along with any corn you’re adding.
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Final simmer & taste check: Let the soup heat gently for another 5–7 minutes. Stir occasionally, and give it a taste. Season with salt and pepper as needed. (Remember, kielbasa itself is salty, so taste first!)
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Garnish and serve: Ladle into bowls, top with a bit o’ chopped fresh parsley, and grab some crusty bread. Ready to devour.
Storage Options
This soup is the kind of thing that turns into lunch magic the next day. It keeps beautifully in the fridge, sealed up tight in an airtight container, for up to 4 days. Just make sure it’s cooled to room temp before you stash it.
Now, freezer situation: Yes, you can totally freeze this, but a little heads-up—the texture may shift slightly. Creamy soups sometimes separate when reheated from frozen. If you’re cool with that, go forth! I recommend freezing it in individual portions for easy lunches or dinners. Just leave a bit of room in the container for expansion.
Reheating? Simmer it gently on the stove or zap it in the microwave (medium heat in one-minute bursts, stirring in between). If it thickens up too much, add a splash of broth or water to bring it back to life.
Variations and Substitutions
This kielbasa potato soup is flexible enough to handle whatever fridge clean-out you’ve got going.
- Turkey or chicken sausage: A leaner protein works just fine and slips right into the smoky vibe with ease.
- Sweet potatoes instead of Yukon: Sweeter notes and a little more depth—it totally works if you like a twist.
- No cream? Use milk (plus a little butter): It won’t be quite as rich, but still very comforting. Just heat gently.
- Skip the cheese: If dairy isn’t your thing, leave it out. Add a spoonful of nutritional yeast if you like that savory, cheesy flavor.
- Add some greens: Stir in a handful of spinach, kale, or Swiss chard during the last few minutes of simmering.
- Try cauliflower: If you’re avoiding potatoes (but why?) sub in florets and let them simmer ‘til soft. Actually, we have a killer cauliflower-filled soup over here if you want more of that.
What to Serve with Kielbasa Potato Soup
Let’s set the scene: big bowl of hot soup, something delicious on the side. Life’s good.
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Crusty bread or biscuits: There’s just something about tearing warm, buttery bread and dipping it in creamy soup. Like edible therapy. Bonus points if it’s garlicky or cheesy.
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A tangy side salad: Something bright and crisp like a vinegar-dressed cabbage slaw or arugula salad balances the richness. Throw in some pickled onions and citrus if you’re feeling fancy.
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Cornbread muffins: Slightly sweet, a little crumbly, and perfect with a swipe of butter. Totally recommend trying these bacon basil muffins if you’re feeling bold.
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Roasted veggies: A tray of brussels sprouts or broccoli roasted ’til crispy adds a great contrast. Plus it feels like you’re being sort of healthy (I won’t tell).
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Pickles or something briny: A couple of gherkins, pickled beets, or even sauerkraut on the side? Yes. Something about smoky, creamy soup next to a little acid is chef’s kiss.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make kielbasa potato soup ahead of time?
Yes, and honestly, it might even taste better after a day in the fridge. The flavors deepen as it rests, and the texture thickens slightly. Just cool it completely before storing, and reheat gently on the stovetop or in the microwave, stirring occasionally to keep the cream smooth.
What kind of kielbasa should I use?
Go with the variety you love most! Smoked pork kielbasa is the classic, but turkey kielbasa or beef versions work great too. Some kielbasas are a little sweet, some spicier—any of them will give your soup personality, so choose what makes your taste buds happy.
Is this soup gluten-free?
It easily can be! The base ingredients (veggies, potatoes, kielbasa, broth, cream, cheese) are typically gluten-free. Just double-check that your kielbasa and chicken broth don’t have hidden gluten or fillers. Always scan those labels if you’re cooking for someone sensitive.
Can I leave out the dairy?
Yup! You can skip the cream and cheese entirely and still have a great soup. Swap in full-fat coconut milk or an unsweetened dairy-free creamer for richness if you’d like, or go lighter and leave it brothy. It won’t be quite the same, but it’ll still be warm, hearty, and flavorful.
Kielbasa Potato Soup
Ingredients
Soup Base
- 1 tbsp (15 ml) olive oil
- 12 oz (340 g) kielbasa sliced into 1/2-inch rounds
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/4 tsp (0.25 tsp) red pepper flakes optional
- 1 1/2 lb (680 g) Yukon Gold potatoes about 4 medium, peeled and cut into 3/4-inch cubes
- 4 cups (950 ml) low-sodium chicken broth or vegetable broth
- 3/4 cup (180 ml) heavy cream room temperature
- 1 cup (110 g) shredded cheddar cheese preferably extra sharp
- 1 cup (165 g) frozen or canned corn drained; optional
- salt and freshly ground black pepper to taste
For Serving
- chopped fresh parsley for garnish
- crusty bread for serving (optional)
Equipment
- Dutch Oven
- Ladle
- Immersion Blender
- Cutting board
- Chef’s knife
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp on the edges, about 4–5 minutes. Remove kielbasa with a slotted spoon and set aside.
- Add the onion, carrot, and celery to the pot and cook, stirring, until softened and just starting to turn golden, 5–6 minutes.
- Add garlic, smoked paprika, thyme, and red pepper flakes (if using). Stir for 30 seconds, until fragrant, being careful not to burn the garlic.
- Add the potatoes and pour in the broth. Raise the heat and bring to a boil, then reduce heat and simmer gently until potatoes are fork-tender, about 10–15 minutes.
- To make the soup extra creamy, use an immersion blender to blend a portion of the soup (or blend as much as you like for your preferred texture).
- Stir in the cream and cheddar cheese until melted and fully incorporated. Add the cooked kielbasa and corn (if using) back to the pot. Warm gently for 5–7 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
- Ladle into bowls and top with chopped parsley. Serve with crusty bread if desired.
