Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein-rich kielbasa and starchy potatoes for a satisfying meal.
- Rich and Creamy: The combination of heavy cream and melted cheese makes for a luscious, velvety broth.
- Quick and Easy: Ready in under an hour with minimal prep.
- Customizable: Add your favorite vegetables, spices, or toppings to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Kielbasa, sliced
- Garlic, minced
- Yellow onion, diced
- Carrots, peeled and diced
- Celery, sliced
- Chicken stock
- Potatoes, cubed
- Heavy cream or whole milk
- Shredded cheddar cheese
- Shredded Parmesan cheese
- Kosher salt
- Black pepper
- Fresh parsley, chopped
Directions
- Sauté the Kielbasa: In a large pot, heat olive oil over medium-high heat. Add sliced kielbasa and cook until browned. Remove and set aside.
- Cook the Vegetables: In the same pot, add garlic, onions, carrots, and celery. Sauté until softened.
- Add Potatoes and Stock: Pour in chicken stock and add potatoes. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender.
- Incorporate Dairy and Cheese: Return kielbasa to the pot. Stir in heavy cream, cheddar cheese, and Parmesan. Season with salt and pepper. Simmer until cheese is melted and soup is creamy.
- Garnish and Serve: Top with fresh parsley and serve hot.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add Greens: Stir in spinach or kale for extra nutrients.
- Spicy Version: Add red pepper flakes or diced jalapeños.
- Lighter Option: Use half-and-half or a dairy-free alternative instead of heavy cream.
- Vegetable Boost: Include corn, bell peppers, or peas.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally.
FAQs
Can I use a different sausage?
Yes! Andouille or smoked sausage are great substitutes.
What potatoes work best?
Yukon Gold or Russet potatoes are ideal for thickening the soup.
Can I make this in a slow cooker?
Yes! Sauté the kielbasa and vegetables first, then cook on low for 6-7 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, as long as your kielbasa and stock are gluten-free.
Can I make this soup dairy-free?
Yes, use coconut milk or a dairy-free alternative instead of heavy cream.
Can I add beans?
Yes, white beans or kidney beans make a great addition.
What can I serve with this soup?
Crusty bread, a fresh salad, or cornbread pair well.
How can I thicken the soup?
Mash some of the potatoes or add a cornstarch slurry.
Can I use pre-cooked potatoes?
Yes, add them in the last 10 minutes of cooking.
How do I prevent the cheese from clumping?
Keep the heat low when adding cheese and stir continuously.
Conclusion
Kielbasa Potato Soup is a rich, hearty dish that’s perfect for a comforting meal. Whether you’re making it for a quick family dinner or prepping for the week, this soup is easy, delicious, and sure to become a favorite. Try it today and enjoy a bowl of warmth and flavor!
Kielbasa Potato Soup
This Kielbasa Potato Soup is a rich, creamy, and smoky dish loaded with tender potatoes, flavorful kielbasa sausage, and a cheesy broth. Perfect for chilly days, this cozy comfort food is easy to make and will warm you up with every bite!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Comfort Food
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced into ½-inch pieces
- 2 cloves garlic, minced
- ½ cup yellow onion, finely diced
- ½ cup carrots, peeled and finely diced (about 2 large carrots)
- ½ cup celery, finely sliced (2–3 stalks)
- 4 cups chicken stock
- 1½ pounds potatoes, cubed
- 2 cups heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
-
Sauté the Kielbasa: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced kielbasa and cook for 5-6 minutes, stirring frequently, until browned. Remove kielbasa with a slotted spoon and set aside.
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Cook the Vegetables: In the same pot, add garlic, onions, carrots, and celery. Sauté for about 2 minutes until fragrant and slightly softened.
-
Add Potatoes and Broth: Pour in the chicken stock and add cubed potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for approximately 15 minutes, or until potatoes are tender.
-
Combine Ingredients: Return the browned kielbasa to the pot. Stir in heavy cream (or whole milk), cheddar cheese, and Parmesan cheese. Season with salt and black pepper. Continue to cook over low heat for an additional 5-10 minutes, stirring occasionally, until the cheeses melt and the soup is creamy.
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Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Notes
- Cheese Variations: Try smoked gouda or Monterey Jack for added flavor.
- Extra Veggies: Add kale or spinach in the last few minutes for a nutritious boost.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed.
