Bowl of hearty kielbasa potato soup garnished with fresh herbs

Kielbasa Potato Soup

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why make this recipe

Kielbasa Potato Soup is a delicious and hearty dish that warms you from the inside out. It combines savory kielbasa with tender potatoes and creamy broth, making it perfect for cold days or any time you want comfort food. This recipe is easy to prepare, and it uses common ingredients that you may already have at home. Plus, it’s a great way to feed a family or share with friends.

how to make Kielbasa Potato Soup

Ingredients:

  • 1 lb kielbasa, sliced
  • 4 medium potatoes, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened.
  2. Add the kielbasa and cook until browned.
  3. Stir in the flour to create a roux, cooking for about 1 minute.
  4. Gradually add the chicken broth, stirring constantly until the mixture thickens.
  5. Add the diced potatoes and bring to a boil. Reduce to a simmer, cooking until the potatoes are tender, about 15 minutes.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Serve hot, garnished with chopped parsley.

how to serve Kielbasa Potato Soup

Serve Kielbasa Potato Soup hot in bowls. You can add some chopped parsley on top for a fresh look. This soup pairs well with crusty bread or a simple side salad to make it a complete meal.

how to store Kielbasa Potato Soup

To store leftover Kielbasa Potato Soup, let it cool completely. Transfer the soup to an airtight container and refrigerate. It will stay fresh in the fridge for about 3 to 4 days. You can also freeze it for longer storage; just make sure to leave some space in the container, as the soup will expand when frozen.

tips to make Kielbasa Potato Soup

  • For a thicker soup, add a bit more flour to the roux.
  • Use low-sodium chicken broth if you prefer to control the saltiness.
  • Feel free to add other vegetables like carrots or celery to enhance the flavor and nutrition.

variation

You can create variations of Kielbasa Potato Soup by using different kinds of meat, like smoked sausage or ham. You can also swap out the heavy cream for a lighter option like milk or half-and-half for a different texture.

FAQs

Can I use fresh kielbasa instead of smoked?
Yes, fresh kielbasa can be used, but it will have a different flavor. Make sure to cook it thoroughly before adding it to the soup.

Can I make this soup ahead of time?
Absolutely! Kielbasa Potato Soup tastes even better the next day as the flavors meld together.

Is this soup suitable for freezing?
Yes, you can freeze Kielbasa Potato Soup. Just be aware that the texture may change slightly when reheated, but it will still taste great!

Kielbasa Potato Soup

A delicious and hearty soup combining savory kielbasa, tender potatoes, and creamy broth, perfect for comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb kielbasa, sliced Savory and hearty, choose smoked or fresh kielbasa.
  • 4 medium potatoes, diced Use your preferred type of potatoes.
  • 1 onion, chopped
  • 2 cloves garlic, minced Adds flavor to the dish.
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream Can substitute with milk or half-and-half.
  • 2 tablespoons butter For sautéing the vegetables.
  • 2 tablespoons flour Used to thicken the soup.
  • Salt and pepper to taste
  • Chopped parsley for garnish Adds freshness and color.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened.
  2. Add the kielbasa and cook until browned.
  3. Stir in the flour to create a roux, cooking for about 1 minute.
  4. Gradually add the chicken broth, stirring constantly until the mixture thickens.
  5. Add the diced potatoes and bring to a boil. Reduce to a simmer, cooking until the potatoes are tender, about 15 minutes.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Serve hot, garnished with chopped parsley.

Notes

Serve Kielbasa Potato Soup hot in bowls, paired with crusty bread or a simple side salad. For a thicker soup, add more flour to the roux. This soup can be refrigerated for about 3 to 4 days or frozen for longer storage.