Kielbasa Potato Soup
This hearty Kielbasa Potato Soup is creamy, cheesy, and loaded with smoky sausage — the perfect cozy comfort food for any season!
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.