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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.