Kielbasa Potato Soup
Smoky kielbasa, buttery potatoes, and a swirl of cream come together in this savory, comforting kielbasa potato soup. This weeknight-friendly, cheesy, and hearty dish brings big flavor with simple ingredients for pure cozy satisfaction.
6
bowls
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.
Notes
This soup gets even better as it sits! Store leftovers in an airtight container up to 4 days in the fridge. To freeze, portion into containers (leaving space for expansion) and freeze up to 3 months—note that texture may change slightly after thawing and reheating. For a dairy-free version, substitute cream and cheese with non-dairy alternatives or simply omit for a brothy soup. Feel free to throw in greens or swap veggies to use up what’s in your fridge.
Nutrition
Calories: 410kcal | Carbohydrates: 31g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 920mg | Potassium: 814mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2350IU | Vitamin C: 27mg | Calcium: 210mg | Iron: 2.1mg