Kielbasa Potato Soup

image of realistic top down mise en place shot showing fresh kielbasa polish sausage potatoes chicken broth yellow onion garlic cloves carrots celery milk heavy cream cheddar cheese parmesan cheese olive oil all purpose flour bacon kale arranged in healthy clear glass bowls on rustic brown wooden kitchen sets on white marble kitchen counter under soft diffuse daylight

Benjamin

A creamy, hearty soup featuring smoky kielbasa sausage, tender potatoes, and sharp cheddar cheese. Perfect for busy weeknights and loved by the whole family.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Soup

Cuisine: Polish

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

Kielbasa (Polish Sausage)

1 lb smoked kielbasa sausage sliced into rounds

Potatoes and Aromatics

2 lbs Russet or Yukon Gold potatoes peeled and diced into 1-inch cubes
1 yellow onion diced
3-4 cloves garlic minced
2 carrots diced
2 celery stalks diced

Broth and Dairy

4 cups low-sodium chicken broth
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1 cup heavy cream
1.5 cups sharp cheddar cheese shredded from a block

Seasonings

1 tsp dried thyme
1/2 tsp freshly cracked black pepper
to taste salt

Optional Additions

2 cups fresh baby spinach or kale chopped, stirred in at the end

Equipment

Large Dutch Oven or Soup Pot

Method

Prep all ingredients: Peel and dice potatoes into uniform 1-inch cubes. Slice kielbasa into rounds. Dice onion, carrots, and celery. Mince garlic.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil if needed. Add sliced kielbasa and cook until browned and caramelized, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the flavorful fat in the pot.
Reduce heat to medium. Add butter to the reserved sausage fat. Sauté diced onions, carrots, and celery for 5-7 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture should become slightly pasty and golden.
Slowly pour in chicken broth while whisking constantly to prevent lumps. Add dried thyme, salt, and pepper. Scrape up browned bits from the bottom of the pot to incorporate all the caramelized sausage flavor.
Bring the mixture to a boil, then add diced potatoes. Reduce to a simmer, cover, and cook for 15-20 minutes until potatoes are fork-tender but not falling apart.
Reduce heat to low. Stir in milk and heavy cream. Return the cooked kielbasa to the pot and heat through gently, ensuring the soup doesn't boil vigorously to prevent curdling.
Turn off the heat. Gradually stir in shredded cheddar cheese one handful at a time until melted and smooth. This creates the creamy, cheesy texture that defines this soup.
Taste and adjust seasoning as needed. Garnish with fresh parsley or green onions before serving. Serve with crusty bread for dipping.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 11gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 4500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Variations: For a gluten-free version, use cornstarch slurry instead of flour. To make it lower-carb, substitute cauliflower florets for potatoes. Add bacon bits for extra smoky flavor.

Storage: Refrigerate for 3-4 days. Freeze before adding dairy for best results. Reheat gently over low heat to prevent separation.

Serving Suggestions: Pair with crusty bread, green salad, or grilled cheese sandwiches. Add spinach or kale at the end for extra nutrition.

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