When the weather turns chilly or you just need a bowl of something warm and hearty, this Kielbasa Potato Soup is guaranteed to hit the spot. Combining smoky, savory kielbasa with tender potatoes, a cheesy, creamy broth, and colorful veggies, it’s the kind of meal that feels like a warm hug in a bowl.
What I love about this recipe is how versatile and family-friendly it is. It comes together quickly in a single pot, making cleanup a breeze, and it’s packed with classic, comforting flavors that appeal to kids and adults alike. Whether you’re meal-prepping for a busy week or enjoying a leisurely weekend dinner, this soup is one you’ll come back to over and over again.
Why You’ll Love This Kielbasa Potato Soup
- One-pot and fuss-free
- Loaded with smoky kielbasa flavor
- Creamy, cheesy, and ultra-satisfying
- Perfect for make-ahead meals or leftovers
- Easy to customize with extra veggies
- Cozy enough for winter but light enough for summer
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa, sliced into ½-inch rounds
- 2 cloves garlic, minced
- ½ cup yellow onion, finely diced
- ½ cup carrots, peeled and finely diced (about 2 large carrots)
- ½ cup celery, finely sliced (2-3 stalks)
- 4 cups chicken stock
- 1½ pounds potatoes, cubed
- 2 cups heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
How to Make Kielbasa Potato Soup
Step 1: Brown the Kielbasa
In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the sliced kielbasa and cook for 5–6 minutes, stirring occasionally, until browned on both sides. Use a slotted spoon to remove the kielbasa from the pot and set aside.
Step 2: Sauté the Aromatics
In the same pot with the rendered kielbasa drippings, add the garlic, onions, carrots, and celery. Sauté for 2–3 minutes, until the vegetables start to soften and the mixture becomes fragrant.
Step 3: Add the Potatoes and Broth
Pour in the chicken stock and add the cubed potatoes. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for about 15 minutes or until the potatoes are fork-tender.
Step 4: Finish the Soup
Return the cooked kielbasa to the pot. Stir in the heavy cream or whole milk, shredded cheddar, Parmesan, salt, and black pepper. Cook over low heat for another 5–10 minutes, stirring occasionally, until the cheese has melted and the soup is thick and creamy.
Step 5: Garnish and Serve
Sprinkle the soup with fresh chopped parsley before serving for a pop of color and freshness. Serve hot with crusty bread, a green salad, or your favorite rolls.
Tips for Success
- Use russet potatoes for a creamier, softer texture, or Yukon Gold for a buttery bite
- Brown the kielbasa well — that caramelized flavor deepens the soup
- Stir gently after adding the dairy to avoid breaking the potatoes
- Customize with corn, peas, or bell peppers for added nutrition and color
- If you prefer a thinner soup, add a bit more stock or milk
Serving Suggestions
Pair this Kielbasa Potato Soup with:
- Buttery cornbread
- Warm garlic bread
- A simple side salad
- Roasted vegetables
Or simply enjoy it as a hearty standalone meal!
Storage & Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop, adding a splash of milk if it thickens too much
- Freeze portions without the dairy for up to 2 months, then stir in cream and cheese when reheating
FAQs
Can I make this gluten-free?
Yes! All the ingredients are naturally gluten-free — just confirm your kielbasa and stock are labeled GF.
Can I substitute turkey kielbasa?
Absolutely — turkey or chicken kielbasa works great.
What’s the best potato to use?
I recommend Yukon Gold or russet potatoes for their creamy texture.
Let’s Stay Connected
If you make this Kielbasa Potato Soup, I’d love to see how it turned out! Tag me on social media or drop a comment below — your homemade creations truly inspire me.
Kielbasa Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sliced into ½-inch rounds
- 2 cloves garlic minced
- ½ cup yellow onion finely diced
- ½ cup carrots peeled and finely diced (about 2 large carrots)
- ½ cup celery finely sliced (2-3 stalks)
- 4 cups chicken stock
- 1½ pounds potatoes cubed
- 2 cups heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley chopped
Instructions
Step 1: Brown the Kielbasa
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the sliced kielbasa and cook for 5–6 minutes, stirring occasionally, until browned on both sides. Use a slotted spoon to remove the kielbasa from the pot and set aside.
Step 2: Sauté the Aromatics
- In the same pot with the rendered kielbasa drippings, add the garlic, onions, carrots, and celery. Sauté for 2–3 minutes, until the vegetables start to soften and the mixture becomes fragrant.
Step 3: Add the Potatoes and Broth
- Pour in the chicken stock and add the cubed potatoes. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for about 15 minutes or until the potatoes are fork-tender.
Step 4: Finish the Soup
- Return the cooked kielbasa to the pot. Stir in the heavy cream or whole milk, shredded cheddar, Parmesan, salt, and black pepper. Cook over low heat for another 5–10 minutes, stirring occasionally, until the cheese has melted and the soup is thick and creamy.
Step 5: Garnish and Serve
- Sprinkle the soup with fresh chopped parsley before serving for a pop of color and freshness. Serve hot with crusty bread, a green salad, or your favorite rolls.
Leave a Comment