Description

Kielbasa Potato Soup is a hearty, comforting dish featuring smoky Polish sausage, tender potatoes, and a savory broth. This quick and easy one-pot meal is perfect for chilly evenings and busy weeknights, delivering homestyle flavor with minimal ingredients and effort.

Ingredients

Units Scale

Sausage & Vegetables

12 oz kielbasa sausage, sliced into rounds
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced

Soup Base

1 1/2 lbs (about 4 cups) russet or Yukon Gold potatoes, peeled and diced
4 cups chicken broth (low sodium preferred)
1 cup whole milk or heavy cream
2 tbsp olive oil or unsalted butter

Seasonings

1 tsp dried thyme
1/2 tsp smoked paprika (optional)
1 bay leaf
Salt and pepper to taste

Garnishes (Optional)

2 tbsp chopped fresh parsley
Crusty bread, for serving

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Instructions

Brown the Kielbasa: In a large Dutch oven or soup pot, heat olive oil or butter over medium-high heat. Add the kielbasa slices and cook until browned on both sides, about 4-5 minutes. Transfer the browned sausage to a plate.
Sauté Aromatics: In the same pot, add onion, carrot, and celery. Sauté over medium heat until vegetables begin to soften, about 4-5 minutes. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Simmer the Soup: Return the kielbasa to the pot. Add diced potatoes, chicken broth, thyme, paprika, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
Add Dairy & Finish: Discard the bay leaf. Stir in the milk or cream. Cook uncovered for another 3-5 minutes to heat through and blend flavors. Adjust seasoning to taste.
Serve: Ladle the soup into bowls, sprinkle with chopped parsley, and serve hot with crusty bread if desired.

Notes

For extra depth, use smoked kielbasa.
Swap in sweet potatoes for a twist or use red potatoes for a creamier texture.
Add chopped spinach or kale in the final 5 minutes for more greens.
Leftovers will keep for up to 3 days in the fridge.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 375
Sugar: 5g
Sodium: 1050mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 15g
Cholesterol: 45mg