Go Back
To make Kielbasa Potato Soup, gather these ingredients: - 1 lb kielbasa, cut into bite-sized rounds - 4 medium potatoes, peeled and cubed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth (low-sodium recommended) - 1 cup heavy cream - 1 teaspoon smoked paprika - Salt and freshly ground pepper to taste - 2 tablespoons olive oil - 1 cup frozen corn (optional) - Fresh parsley, chopped, for garnish Use good-quality kielbasa for the best flavor. Look for brands with natural ingredients. Fresh potatoes are key. Choose firm ones without blemishes. Fresh garlic and onion add a punch. Use low-sodium chicken broth to control salt levels. Heavy cream gives richness, but you can use half-and-half for lighter soup. You can add frozen corn for sweetness and crunch. Other great additions are diced carrots or celery for more veggies. If you like heat, add a pinch of cayenne pepper. Fresh herbs like thyme or dill can brighten the soup's taste. Feel free to mix and match to suit your taste! {{ingredient_image_2}} Before cooking, gather all your ingredients. Cut the kielbasa into bite-sized rounds. Peel and cube the potatoes into small chunks. Chop the onion finely and mince the garlic. This makes cooking smoother. 1. In a large soup pot, add 2 tablespoons of olive oil. Heat it over medium heat until it shimmers. 2. Add the finely chopped onion. Sauté for about 5 minutes until it softens and turns translucent. Stir often to avoid burning. 3. Next, add the minced garlic and sliced kielbasa. Cook for another 4-5 minutes. Stir frequently until the kielbasa starts to brown. 4. Now, add the cubed potatoes and pour in 4 cups of chicken broth. Turn the heat up to bring it to a boil. 5. Once boiling, reduce the heat to a gentle simmer. Stir in 1 teaspoon of smoked paprika. Let the soup simmer for about 15-20 minutes. Check if the potatoes are fork-tender. 6. If you want, add 1 cup of frozen corn during the last 5 minutes of cooking. This gives a sweet taste and nice texture. 7. Once the potatoes are cooked, use an immersion blender. Blend part of the soup to make it creamy, but leave some chunks for heartiness. 8. Stir in 1 cup of heavy cream. Taste and adjust the seasoning with salt and freshly ground pepper. Heat through for another 5 minutes. To get the best texture, do not over-blend. You want creamy parts and some chunky bits. This gives a nice contrast. Check the potatoes early. They should be soft but not mushy. If you add corn, add it late to keep it crisp. Enjoy the warm, comforting feel of each spoonful! When making Kielbasa Potato Soup, be careful not to skip the sauté step. This builds flavor. Don't rush the browning of the kielbasa. It adds depth to the soup. If you cut the potatoes too small, they may turn mushy. Aim for uniform cubes for even cooking. Lastly, don't overlook the seasoning. Taste as you go to ensure a balanced flavor. To make this soup, you need a few key tools: - Large soup pot - Wooden spoon or spatula - Knife and cutting board - Immersion blender or regular blender - Measuring cups and spoons These tools help you cook efficiently and achieve the best texture. You can boost flavor easily. Try adding fresh herbs like thyme or dill for brightness. A splash of hot sauce can add a nice kick. For texture, consider including bacon bits or sautéed mushrooms. They give extra richness. If you want a creamier soup, add more heavy cream or even some sour cream before serving. For sweetness, toss in some frozen corn for a lovely pop. Pro Tips Choose the Right Kielbasa: For the best flavor, opt for a high-quality kielbasa that is naturally smoked. This will enhance the overall taste of your soup. Perfect Potato Selection: Use starchy potatoes like Russets for a creamy texture, or Yukon Golds for a buttery flavor. Avoid waxy potatoes, as they won't break down as nicely. Simmering Secrets: Allow the soup to simmer gently after adding the potatoes. This enhances the flavors and ensures the potatoes cook evenly without turning mushy. Make Ahead Magic: This soup can be made ahead of time and flavors improve after a day in the fridge. Just reheat gently and add cream before serving for the best taste. {{image_4}} You can swap kielbasa for turkey sausage or chicken sausage. Both options give a lighter taste. You might also try smoked tofu for a vegan version. It adds a nice texture and flavor. Each choice keeps the soup hearty while changing the flavor profile. In spring, add fresh peas or asparagus. In fall, try butternut squash or carrots. These veggies bring new colors and tastes. They also boost the nutrition. Just chop them up and add them when you put in the potatoes. Adjust cooking time as needed for the best results. To make this soup lower in carbs, use cauliflower instead of potatoes. Cauliflower gives a creamy texture when blended. For a healthier twist, replace heavy cream with coconut milk or a cashew cream. Both options keep the soup rich but lighter. You can still enjoy that creamy comfort with fewer carbs. To keep your Kielbasa Potato Soup fresh, let it cool first. Use an airtight container. Store it in the fridge for up to three days. If you want it to last longer, consider freezing it. When you are ready to enjoy leftovers, pour the soup into a pot. Heat it over medium heat. Stir often to ensure it warms evenly. You can also use the microwave. Place it in a microwave-safe bowl, cover it, and heat in 1-minute increments. For freezing, use freezer-safe containers or bags. Portion the soup into smaller servings. This helps with easy thawing later. Label each container with the date. Store it in the freezer for up to three months. When ready to eat, thaw overnight in the fridge before reheating. To make Kielbasa Potato Soup vegetarian, swap the kielbasa for plant-based sausage or mushrooms. You can use vegetable broth instead of chicken broth. Adding more veggies, like carrots or celery, enhances the flavor. You may also want to add spices like smoked paprika for depth. This way, you keep the taste rich and comforting. Yes, you can use other types of sausage. Try chicken sausage, turkey sausage, or even a spicy sausage if you like heat. Each will give the soup a unique taste. Just remember to adjust the cooking time based on the sausage you choose. The key is to pick a sausage that complements the creamy base of the soup. Kielbasa Potato Soup pairs well with crusty bread or a fresh salad. You can serve it with garlic bread for a flavorful touch. A light green salad adds crispness and balances the soup's richness. For a full meal, consider serving it with roasted vegetables. Each side enhances the warmth of the soup and makes for a satisfying meal. Kielbasa Potato Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When reheating, do it slowly on low heat. This helps maintain the soup's creamy texture. If you notice any off smells or colors, it’s best to discard it. Always trust your senses when it comes to food safety. This article covered everything you need to make delicious Kielbasa Potato Soup. You learned about the right ingredients, how to cook it step by step, and tips to enhance flavor. We discussed variations for personal tastes and how to store leftovers properly. Now you have the tools to create a warm, satisfying meal. Enjoy cooking, and feel free to experiment with the ingredients. Happy cooking!

Kielbasa Potato Soup

Warm up with this delicious Kielbasa potato soup, the ultimate comfort soup recipe! This creamy kielbasa soup blends hearty potatoes with flavorful sausage for a satisfying meal. Perfect for chilly nights, this potato soup with sausage is easy to make and packed with flavor. Discover this easy kielbasa recipe that your family will love! Try it today and bring cozy vibes to your kitchen. Don't forget to save and share! #KielbasaPotatoSoup #ComfortFood #SoupRecipes #EasyRecipes
Print Recipe Pin Recipe

Ingredients
  

1 lb kielbasa, cut into bite-sized rounds

4 medium potatoes, peeled and cubed

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth (low-sodium recommended)

1 cup heavy cream

1 teaspoon smoked paprika

Salt and freshly ground pepper to taste

2 tablespoons olive oil

1 cup frozen corn (optional, for sweetness and texture)

Fresh parsley, chopped, for garnish

Instructions
 

In a large soup pot, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is softened and translucent. Stir occasionally to prevent burning.

    Next, incorporate the minced garlic and sliced kielbasa into the pot. Cook for an additional 4-5 minutes, stirring frequently, until the kielbasa begins to brown and release its flavorful oils.

      Add the cubed potatoes to the mixture, then pour in the chicken broth. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer.

        Stir in the smoked paprika, allowing the flavors to meld as the soup simmers for approximately 15-20 minutes, or until the potatoes are fork-tender.

          If you choose to include frozen corn, add it to the pot during the last 5 minutes of cooking to heat through and maintain its crisp texture.

            Once the potatoes are fully cooked, use an immersion blender to puree a portion of the soup to achieve a creamy consistency, ensuring to leave some chunks for a hearty texture. Alternatively, you can blend in batches using a regular blender (be careful with hot liquids!).

              Gently stir in the heavy cream, adjusting the seasoning with salt and freshly ground pepper to taste. Let the soup heat through for another 5 minutes, allowing the flavors to combine fully.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Carefully ladle the soup into deep serving bowls, and garnish with a sprinkle of chopped fresh parsley for a vibrant touch. Serve with slices of crusty bread on the side, perfect for soaking up the rich and comforting broth. Enjoy your warmth in every spoonful!