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Kielbasa Potato Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/kielbasa-potato-soup-recipe/