Kielbasa Potato Soup is a hearty and comforting bowl full of tender potatoes, smoky kielbasa sausage, and a rich, warming broth. The kielbasa adds a wonderful depth of flavor, while the potatoes make the soup thick and satisfying. It’s just the kind of meal that feels like a cozy hug on a chilly day.
I love making this soup when I want something simple but packed with flavor. One of my favorite things about it is how easy it is to throw together, yet it tastes like you’ve spent hours cooking. Adding a little bit of onion and garlic brings everything to life, and I like to finish it off with a sprinkle of fresh herbs or a dollop of sour cream for some extra creaminess.
This soup is perfect for serving with a crusty piece of bread or a simple green salad. It’s always a hit with family and friends because of its smoky, savory flavors and comforting texture. Whenever I make Kielbasa Potato Soup, it reminds me of those relaxing evenings spent at home, enjoying good food and good company.
Key Ingredients & Substitutions
Kielbasa sausage: This smoked sausage is key for that rich, smoky flavor. If you can’t find kielbasa, you can substitute with smoked sausage or even andouille sausage for a spicy kick.
Potatoes: Russet or Yukon Gold work best because they hold up well while cooking and help thicken the soup. Red potatoes are a good alternative if you prefer a waxier, firmer texture.
Chicken broth: This forms the base of the soup. For a vegetarian twist, swap with vegetable broth. Just keep in mind the flavor will be less smoky.
Heavy cream: Adds creaminess and richness. You can replace it with half-and-half or whole milk for a lighter soup, but the texture won’t be as thick and velvety.
Cheddar cheese: Sharp cheddar brings in a nice tang and melty texture. Feel free to try Colby, Monterey Jack, or even a blend for different flavor notes.
How Do You Get the Best Texture from the Potatoes in Soup?
Potatoes are the backbone of this soup’s texture. The trick is to cook them until tender but not falling apart, then partially mash them for creaminess.
- Once potatoes are soft (after simmering 15-20 mins), use a potato masher or immersion blender.
- Press gently to mash some chunks while leaving others whole for a mix of creamy and chunky textures.
- This balances thickness without pureeing the entire soup, keeping it hearty yet smooth.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and handling all ingredients in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – helps create a creamy texture by mashing some potatoes right in the pot.
- Chef’s knife and cutting board – for chopping sausage, potatoes, and veggies safely and easily.
Flavor Variations & Add-Ins
- Swap kielbasa for smoked sausage or andouille for a slightly different smoky or spicy flavor.
- Add cooked bacon bits for an extra savory, crispy touch.
- Mix in shredded cooked chicken if you want a leaner protein option.
- Stir in some corn kernels or peas for a pop of sweetness and color.
How to Make Kielbasa Potato Soup
Ingredients You’ll Need:
- 1 lb kielbasa sausage, sliced into rounds
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh chives, chopped (for garnish)
- Optional: 1/2 tsp smoked paprika, for extra smoky flavor
Time You’ll Need:
This soup comes together in about 40 minutes total. Allow 10 minutes to prep the ingredients, 20 minutes to simmer the potatoes until tender, and 10 minutes to finish cooking and melt the cheese. It’s a quick and comforting meal perfect for busy days.
Step-by-Step Instructions:
1. Brown the Kielbasa
Heat the butter in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for 5-7 minutes until nicely browned. Once browned, remove the kielbasa from the pot and set it aside for later.
2. Sauté Onion and Garlic
In the same pot with the flavorful bits left behind, add the chopped onion and minced garlic. Cook for about 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.
3. Cook Potatoes and Simmer
Add the diced potatoes and dried thyme to the pot. Stir everything together, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
4. Mash Potatoes for Creaminess
Once the potatoes are tender, use a potato masher or immersion blender to lightly mash some of the potatoes in the pot. This will make the soup creamy but still leave plenty of chunks for texture.
5. Add Cream, Cheese, and Kielbasa
Stir in the heavy cream, shredded cheddar cheese, and the browned kielbasa slices. Cook everything over low heat for about 5 minutes until the cheese melts and the soup is hot. Taste and season with salt, black pepper, and smoked paprika if you’re using it.
6. Serve and Garnish
Ladle the soup into bowls and sprinkle with extra shredded cheddar cheese and freshly chopped chives. Pair with crusty bread for a filling, cozy meal everyone will love.
Can I Use Frozen Kielbasa for This Soup?
Yes, but make sure to fully thaw the kielbasa before slicing and cooking. Thaw it overnight in the fridge or place the sealed kielbasa in cold water for a quicker thaw. This helps it brown evenly and cook through properly.
Can I Make Kielbasa Potato Soup Ahead of Time?
Absolutely! Prepare the soup up to the step before adding cream and cheese. Refrigerate for up to 2 days. When ready, reheat gently on the stove, then stir in cream and cheese until melted and creamy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. You may want to add a splash of broth or cream to loosen it up if it thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk instead. The soup will be less rich and creamy but still tasty. For a dairy-free alternative, try coconut milk or a non-dairy creamer, but expect a slightly different flavor.
