Kielbasa Potato Soup Recipe

Introduction

This Kielbasa Potato Soup is a hearty and comforting dish perfect for chilly days. Packed with smoky kielbasa, tender potatoes, and a cheesy finish, it warms you from the inside out. It’s simple to make and ideal for a satisfying weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 300 g kielbasa sausage, cut into bite-size pieces
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• 1/2 teaspoon red chilli flakes
• 750 g potatoes, peeled and cubed
• 1.25 litres chicken stock
• 300 ml full-fat milk
• 100 g cheddar cheese, grated
• 30 g fresh parsley, roughly chopped
• Salt and pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa pieces and fry for 4-5 minutes until they become slightly crispy. Remove the sausage with a slotted spoon and set aside.
2. Step 2: In the same pot, add the diced onion, carrot, and celery. Cook for about 5 minutes until the vegetables soften.
3. Step 3: Stir in the finely chopped garlic and red chilli flakes. Cook for another minute until fragrant.
4. Step 4: Add the peeled, cubed potatoes and pour in the chicken stock. Bring the mixture to a boil, then reduce the heat. Cover the pot with a lid and simmer for 10-12 minutes until the potatoes are fork-tender.
5. Step 5: Ladle some hot soup into a measuring jug or bowl and mix it with the full-fat milk to temper it. Pour this milk mixture back into the pot, then add the cooked kielbasa.
6. Step 6: Stir in the grated cheddar cheese until fully melted and incorporated into the soup.
7. Step 7: Let the soup simmer gently for 2-3 more minutes to thicken slightly. Finally, stir in the chopped parsley and season with salt and pepper to taste. Serve warm with extra cheddar cheese if you like.

Tips & Variations

• For a creamier soup, you can substitute half of the chicken stock with heavy cream or add sour cream when serving.
• If you prefer less spice, reduce or omit the red chilli flakes.
• Swap the kielbasa for smoked sausage or chorizo for a different flavor profile.
• Add chopped kale or spinach at the end of cooking for extra greens.
• Use Yukon Gold potatoes for a creamier texture or Russets for a fluffier soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of milk or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the kielbasa with smoked tofu or roasted vegetables and use vegetable stock instead of chicken stock to keep it vegetarian.

Can I freeze Kielbasa Potato Soup?

Yes, this soup freezes well for up to 2 months. Cool completely before freezing in a suitable container. Thaw in the refrigerator overnight before reheating on the stove.

Kielbasa Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

This hearty Kielbasa Potato Soup is a comforting and satisfying dish featuring tender potatoes, flavorful kielbasa sausage, and a creamy cheesy broth enhanced with garlic, chili flakes, and fresh parsley. Perfect for a cozy meal, it combines savory and slightly spicy notes with a rich texture.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Meat and Dairy

• 300 g kielbasa sausage, cut into bite-size pieces
• 300 ml full-fat milk
• 100 g cheddar cheese, grated

Vegetables

• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• 750 g potatoes, peeled and cubed
• 30 g fresh parsley, roughly chopped

Other Ingredients

• 1 tablespoon olive oil
• 1.25 litres chicken stock
• 1/2 teaspoon red chilli flakes
• Salt and pepper to taste

Instructions

1. Prepare and cook kielbasa: Heat olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa and fry for 4-5 minutes until it becomes slightly crispy. Remove the kielbasa using a slotted spoon and set aside.
2. Sauté vegetables: In the same pot with the leftover oil, add diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until vegetables soften.
3. Add garlic and chili flakes: Stir in finely chopped garlic and red chilli flakes, cooking for another minute until fragrant to enhance the flavor base.
4. Cook potatoes: Add peeled and cubed potatoes along with chicken stock to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover with a lid and cook for 10-12 minutes until potatoes are tender when pierced with a fork.
5. Temper milk mixture: Ladle some hot soup into a measuring jug or bowl and mix it with the full-fat milk to temper it, preventing curdling. Pour this tempered milk mixture back into the pot, then add the cooked kielbasa pieces.
6. Incorporate cheddar cheese: Stir in the grated cheddar cheese until it melts completely, enriching the soup with a creamy texture and cheesy flavor.
7. Finish and season soup: Simmer the soup for an additional 2-3 minutes until it thickens slightly. Stir in freshly chopped parsley and season with salt and pepper to taste. Serve hot, optionally garnished with extra grated cheddar cheese.

Notes

• Tempering the milk is crucial to avoid curdling in the hot soup.
• Use a sharp cheddar cheese for a robust flavor.
• You can adjust the red chilli flakes quantity according to your heat preference.
• For a thicker soup, mash some potatoes against the side of the pot before adding milk.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Kielbasa potato soup, Polish sausage soup, creamy potato soup, kielbasa recipes, easy soup recipe, comfort food