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Kielbasa Potato Soup

Kielbasa Potato Soup: Cozy Comfort for Chilly Days

This hearty Kielbasa Potato Soup combines smoky kielbasa with creamy potatoes, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Polish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 14 ounces Kielbasa Sausage adds smoky flavor and protein; substitute with turkey or vegetarian sausage for a leaner option
  • 2 tablespoons Oil olive oil or butter enhances flavor beautifully
  • 1 medium Onion provides a savory base; no substitutions needed
  • 1 medium Carrot adds sweetness and vibrant color; use any fresh root vegetable as an alternative
  • 1 stalk Celery contributes a crunchy texture; can be omitted
  • 3 cloves Garlic fresh garlic is recommended for a robust taste
  • 1 teaspoon Red Chili Flakes offers a touch of heat; adjust according to your spice preference
  • 5 cups Potatoes russets are ideal for creaminess
  • 4 cups Chicken Stock vegetable stock works great for a vegetarian option
For Creaminess
  • 1 cup Whole Milk substitute with unsweetened almond milk or coconut milk for a dairy-free option
  • 1 cup Cheddar Cheese yields a rich and creamy texture; nutritional yeast can replace cheese for a vegan alternative
For Garnishing
  • 2 tablespoons Parsley brings freshness and color; substitute with chives or omit if desired
  • to taste Salt & Pepper essential to season the soup to taste

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the Oil: Begin by heating 2 tablespoons of oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Cook the Kielbasa: Add sliced kielbasa and fry for 4–5 minutes until crispy and golden-brown. Remove and set aside.
  3. Sauté the Vegetables: In the same pot, sauté chopped onion, diced carrot, and celery for about 5 minutes until softened.
  4. Add Garlic and Spices: Stir in minced garlic and red chili flakes, cooking for an additional minute until fragrant.
  5. Incorporate Potatoes and Stock: Add diced potatoes and pour in 4 cups of chicken stock. Bring to a boil, then lower heat and cover to simmer.
  6. Simmer Until Tender: Let the soup simmer for 10–12 minutes until potatoes are fork-tender.
  7. Temper the Milk: Add a few spoonfuls of hot soup to a bowl of milk to temper, then gradually incorporate back into the pot.
  8. Stir in Kielbasa and Cheese: Return cooked kielbasa and stir in 1 cup of shredded cheddar cheese until melted.
  9. Season and Garnish: Season with salt and pepper to taste, and stir in parsley before serving warm.
  10. Optional Toppings: For extra touch, sprinkle more cheddar cheese on top and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Use fresh vegetables and high-quality kielbasa for the best flavor. Adjust cooking times if using alternative sausages to ensure the right texture.

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