why make this recipe
Ultra-Comforting Kielbasa Potato Soup is the perfect dish for chilly nights or cozy gatherings. It’s creamy, hearty, and easy to make, making it a go-to for busy families. The combination of flavors from the smoked kielbasa, rich cream, and tender potatoes creates a warm, satisfying meal. Whether you’re feeling under the weather or simply crave something comforting, this soup delivers.
how to make Ultra-Comforting Kielbasa Potato Soup
Ingredients :
- 14 oz smoked kielbasa, sliced into half-moons
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3–4 medium russet or gold potatoes, peeled and diced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Directions :
- Heat olive oil in a large soup pot over medium heat. Add kielbasa slices and cook for 5–6 minutes until browned. Remove the kielbasa and set it aside.
- In the same pot, cook the diced onion for 3–4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle flour over the onions and stir for 1–2 minutes to cook the flour slightly.
- Slowly whisk in the chicken broth. Add the diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes until the potatoes are tender.
- Stir in the milk and cream, then return the kielbasa to the pot. Simmer gently for another 5 minutes. If using, stir in the cheese until melted.
- Ladle the soup into bowls and garnish with fresh parsley, extra cheese, or a dollop of sour cream if desired.
how to serve Ultra-Comforting Kielbasa Potato Soup
Serve the soup warm in bowls. Pair it with crusty bread for dipping or a side salad for a complete meal. This soup is also great topped with extra cheese or a sprinkle of fresh herbs for added flavor.
how to store Ultra-Comforting Kielbasa Potato Soup
To store leftover Kielbasa Potato Soup, let it cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It can be stored for up to 3-4 days. To reheat, warm it on the stove over medium heat, stirring gently.
tips to make Ultra-Comforting Kielbasa Potato Soup
- For added depth of flavor, try using a combination of chicken broth and vegetable broth.
- You can adjust the thickness of the soup by adding more or less milk and cream.
- If you want a bit of spice, consider adding a pinch of cayenne pepper to the pot.
- For a vegetarian version, swap the kielbasa for a veggie sausage and use vegetable broth.
variation
You can add other vegetables to the soup, such as carrots, celery, or spinach, for extra nutrition and flavor. Feel free to get creative with herbs and spices to suit your taste!
FAQs
Can I freeze Kielbasa Potato Soup?
Yes, you can freeze the soup! Just let it cool completely and store it in a freezer-safe container. It can last up to 3 months in the freezer.
Can I use fresh potatoes instead of russet or gold?
Yes, you can use other types of potatoes, but keep in mind that some varieties may cook differently.
Is there a dairy-free version of this soup?
Yes! You can use coconut milk or unsweetened almond milk instead of the heavy cream and milk. Also, substitute the cheese with a dairy-free alternative.
Ultra-Comforting Kielbasa Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: None
Description
A creamy, hearty soup perfect for chilly nights or cozy gatherings, featuring smoked kielbasa and tender potatoes.
Ingredients
- 14 oz smoked kielbasa, sliced into half-moons
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3–4 medium russet or gold potatoes, peeled and diced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add kielbasa slices and cook for 5–6 minutes until browned. Remove the kielbasa and set it aside.
- In the same pot, cook the diced onion for 3–4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle flour over the onions and stir for 1–2 minutes to cook the flour slightly.
- Slowly whisk in the chicken broth. Add the diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes until the potatoes are tender.
- Stir in the milk and cream, then return the kielbasa to the pot. Simmer gently for another 5 minutes. If using, stir in the cheese until melted.
- Ladle the soup into bowls and garnish with fresh parsley, extra cheese, or a dollop of sour cream if desired.
Notes
Serve warm with crusty bread or a side salad. Can be stored for 3-4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American