Kielbasa Potato Soup
Cozy kielbasa potato soup with smoky sausage, tender potatoes, and creamy cheese broth. A one-pot winter favorite!
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sliced into ½-inch pieces
- 2 cloves garlic minced
- ½ cup yellow onion finely diced
- ½ cup carrots peeled and finely diced (about 2 large carrots)
- ½ cup celery thinly 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
- Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
- Add the kielbasa and cook for 5-6 minutes, stirring occasionally, until browned and caramelized.
- Remove the kielbasa with a slotted spoon and set aside.
Step 2: Sauté the Aromatics
- In the same pot, sauté the garlic, onions, carrots, and celery for about 2 minutes until fragrant and slightly softened.
Step 3: Simmer the Soup
- Pour in the chicken stock and add the cubed potatoes.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are fork-tender.
Step 4: Add Cream and Cheese
- Return the cooked kielbasa to the pot.
- Stir in the heavy cream or whole milk, cheddar cheese, Parmesan cheese, salt, and pepper.
- Cook over low heat for 5-10 minutes, stirring occasionally, until the cheese has fully melted and the soup is thick and creamy.
Step 5: Finish and Serve
- Garnish with freshly chopped parsley just before serving.
- Ladle into bowls and enjoy with crusty bread or a light salad.