If you’re craving a hearty and soul-soothing bowl of comfort, this Kielbasa Potato Soup Recipe is exactly what you need. It’s a delightful blend of smoky Kielbasa sausage, tender potatoes, and a creamy broth that wraps you up like a cozy blanket on a chilly day. Every spoonful bursts with layers of flavor, from the sautéed vegetables to the subtle warmth of smoked paprika and thyme. Whether you’re making a weeknight dinner or feeding a crowd, this soup brings big, satisfying flavors with simple, wholesome ingredients.
Ingredients You’ll Need
The magic of this Kielbasa Potato Soup Recipe lies in its simplicity. Each ingredient plays a key role in building the creamy, savory texture and rich taste that make this soup a total winner. From the aromatic onions and garlic to the tender potatoes and smoky sausage, you’ll find the ingredients are all easily accessible yet come together to create something truly special.
- Kielbasa sausage: Choose a quality smoked sausage for that signature bold and smoky flavor.
- Potatoes: Peeled and diced, they add a wonderful creaminess once cooked down.
- Onion: Chopped for a slightly sweet and aromatic base.
- Garlic: Minced to infuse a subtle depth that enhances every bite.
- Carrots: Sliced to bring natural sweetness and vibrant color.
- Celery: Adds a gentle crunch and fresh herbaceous note.
- Chicken broth: The liquid foundation that melds all flavors together.
- Milk: For a touch of smoothness without overwhelming richness.
- Heavy cream: Elevates the soup to a luxuriously creamy finish.
- Unsalted butter: Used to sauté the sausage and vegetables, promoting deep flavor development.
- All-purpose flour: Creates a silky, thickened texture to the broth.
- Salt and pepper: Essential seasonings to balance and enhance every note.
- Dried thyme: Offers a subtle earthiness and herbal kick.
- Smoked paprika: Boosts the smoky burst from the Kielbasa with gentle warmth and color.
- Fresh parsley: Chopped and sprinkled on top for a fresh, bright garnish.
How to Make Kielbasa Potato Soup Recipe
Step 1: Brown the Kielbasa
Start by melting the butter in a large pot over medium heat. Add your sliced Kielbasa sausage and cook it until beautifully browned on all sides. This step is crucial because browning caramelizes the sausage’s natural fats and sugars, infusing the soup with that irresistible smoky flavor. Once browned, take the sausage out carefully and set it aside for later.
Step 2: Sauté the Vegetables
In the same pot, toss in your chopped onion, minced garlic, sliced carrots, and celery. Stir them around for about 5 minutes until they start to soften and release their aromas. This combination forms the heart of the soup’s flavor, a classic mirepoix that adds sweetness and earthiness.
Step 3: Add the Flour
Sprinkle the flour evenly over the vegetables and stir it in to coat everything nicely. Cooking it for around 2 minutes helps get rid of the raw flour taste and begins the thickening magic for your soup base.
Step 4: Pour in Chicken Broth
Now comes the liquid part! Gradually pour the chicken broth into the pot while stirring constantly to avoid clumps. Watch as the mixture smooths out and begins to thicken. This will form a luscious, velvety foundation for your soup.
Step 5: Cook Potatoes
Add your diced potatoes to the pot and bring the mixture up to a boil. Then lower the heat and let the soup simmer gently for about 15 minutes, or until the potatoes are tender and perfectly cooked through. This step is where the potatoes start soaking up the savory broth flavors.
Step 6: Reintroduce the Kielbasa
Return the browned Kielbasa sausage to the pot, letting it mingle with the potatoes and broth. This reunites those smoky bites with the creamy soup for a perfect balance.
Step 7: Stir In Dairy and Seasonings
Pour in the milk and heavy cream while adding in dried thyme, smoked paprika, salt, and pepper. Heat the soup gently for about 5 minutes. It’s important not to boil it here, as you want it hot yet creamy and silky without curdling the dairy.
Step 8: Adjust the Seasoning
Taste your soup and tweak the salt and pepper as needed. This little ritual helps you personalize the depth of flavor just the way you love it!
Step 9: Serve Hot with Parsley
Dish out your bowl of the hearty Kielbasa Potato Soup Recipe and finish with a generous sprinkle of fresh chopped parsley. It adds a lovely pop of color and a hint of freshness that brightens up the whole dish.
How to Serve Kielbasa Potato Soup Recipe
Garnishes
Top your bowls with freshly chopped parsley for color and brightness. If you want a little extra indulgence, a dollop of sour cream or shredded sharp cheddar cheese makes the soup even more comforting. Crispy bacon bits or a sprinkle of green onions are also fantastic finishes.
Side Dishes
This filling soup pairs beautifully with buttery crusty bread or a warm baguette to soak up the creamy broth. A simple green salad or roasted vegetables complement the rich flavors while keeping the meal balanced and vibrant.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun and edible container that amps up the presentation and taste. Or, layer the soup in clear glass mugs with toppings for individual servings that look inviting and gourmet. Sprinkle a pinch of smoked paprika on top for a visual and flavor boost.
Make Ahead and Storage
Storing Leftovers
Allow your Kielbasa Potato Soup to cool completely before transferring it to airtight containers. It will keep well in the fridge for up to 3 days, making it perfect for leftovers or meal prep. Give it a quick stir before reheating to bring back that smooth consistency.
Freezing
You can freeze this soup, but keep in mind the creamy dairy might separate slightly when thawed. For best results, freeze before adding the cream, then stir in fresh cream when reheating. Store in freezer-safe containers for up to 3 months.
Reheating
Heat your soup gently over low to medium heat on the stove, stirring often to prevent scorching. Avoid boiling to maintain the creamy texture. If it thickens too much, just add a splash of milk or broth to loosen it right up.
FAQs
Can I use different sausage instead of Kielbasa?
Absolutely! While Kielbasa gives a unique smoky flavor, you can substitute with other smoked sausages or even spicy chorizo for a different twist. Just be mindful of the seasoning and saltiness when adjusting the soup.
Is this soup gluten-free?
Not as written, since it uses all-purpose flour for thickening. However, you can easily substitute with a gluten-free flour or cornstarch slurry to make it gluten-free without sacrificing the creamy texture.
Can I make this soup vegetarian?
This recipe relies heavily on sausage and chicken broth, but to make it vegetarian, swap the sausage for smoked tofu or a plant-based sausage and use vegetable broth. The smoky paprika helps maintain some of that smoky depth.
How thick should the soup be?
The soup should be creamy and moderately thick — not too watery but not overly dense either. The potatoes also help thicken it naturally, alongside the flour-thickened broth.
Can I add cheese to this Kielbasa Potato Soup Recipe?
Yes! Cheese like shredded cheddar or mozzarella can be stirred in for extra richness, or sprinkled on top when serving for a cheesy finish that complements the smoky flavors wonderfully.
Final Thoughts
Trying out this Kielbasa Potato Soup Recipe will surely become one of those moments you cherish in the kitchen. It’s straightforward, comforting, and full of heartwarming flavors that make you want to savor every last spoonful. So grab your ingredients, gather your loved ones, and dive into this delicious bowl of goodness—you’ll be so glad you did!
Print
Kielbasa Potato Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
Description
This hearty Kielbasa Potato Soup combines smoky, browned kielbasa sausage with tender potatoes and a medley of sautéed vegetables in a creamy broth. Flavored with aromatic thyme and smoked paprika, this comforting soup is perfect for chilly days and is topped with fresh parsley for a burst of color and freshness.
Ingredients
Sausage and Vegetables
- 1 lb Kielbasa sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
Other Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the sausage: In a large pot, melt the butter over medium heat. Add the sliced Kielbasa sausage and cook until browned thoroughly. Once browned, remove the sausage using a slotted spoon and set aside to keep warm.
- Sauté the vegetables: Using the same pot, add chopped onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for approximately 5 minutes until they become tender and aromatic.
- Coat vegetables with flour: Sprinkle the all-purpose flour evenly over the vegetables. Stir well to coat the mixture and cook for an additional 2 minutes to remove the raw flour taste, allowing the mixture to thicken slightly.
- Add chicken broth: Gradually pour in the chicken broth while continuously stirring to prevent lumps from forming. Keep stirring until the broth and vegetable mixture is well combined and begins to thicken.
- Cook potatoes: Add the diced potatoes into the pot and increase the heat bringing the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Return sausage to pot: Once the potatoes are tender, add the browned Kielbasa sausage back into the pot, stirring to combine all the flavors.
- Add dairy and seasonings: Stir in the milk, heavy cream, dried thyme, smoked paprika, salt, and freshly ground pepper. Gently heat the soup without boiling for about 5 minutes to warm through and blend the flavors.
- Adjust seasoning: Taste the soup and adjust the seasoning by adding more salt and pepper as needed to suit your preference.
- Serve and garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley before serving for added freshness and color.
Notes
- For a thicker soup, let it simmer a bit longer or add an extra tablespoon of flour at step 3.
- You can substitute the heavy cream with half-and-half for a lighter version.
- Use smoked kielbasa for a deeper smoky flavor.
- The soup freezes well; freeze in airtight containers and reheat gently on the stovetop.
- For extra vegetables, consider adding corn or peas during the simmering step.
