Kielbasa Potato Soup is a hearty and comforting bowl filled with tender potatoes, flavorful slices of kielbasa sausage, and a creamy broth that warms you from the inside out. It’s one of those soups that feels like a big, cozy hug on a chilly day, packed with just the right amount of smokiness and spice from the kielbasa.
I love making this soup because it’s so simple, but it never fails to impress. The smoky sausage gives the broth a really nice depth, and the potatoes add that perfect soft bite that soaks up all the flavors. Sometimes I throw in a handful of chopped onions and garlic to make it even more comforting, and a sprinkle of fresh parsley on top for a pop of color and freshness.
My favorite way to serve Kielbasa Potato Soup is with a slice of crusty bread on the side, perfect for dipping and soaking up every last drop. It’s a great recipe to whip up any night of the week when you want something filling but not too complicated. Plus, it always brings everyone to the table smiling and ready for seconds!
Key Ingredients & Substitutions
Kielbasa: This smoked sausage adds great flavor and a bit of bite. If you can’t find kielbasa, smoked sausage or chorizo works well too. For a milder option, try turkey kielbasa.
Potatoes: Russet or Yukon Gold are great choices because they hold their shape but get tender. If you want a creamier soup, Yukon Gold is my favorite.
Heavy Cream or Half-and-Half: This gives the soup its creamy texture. For a lighter version, use milk or a plant-based cream like coconut milk or cashew cream.
Smoked Paprika: Adds a subtle smoky depth. If you don’t have it, a little regular paprika or a dash of cayenne can add some warmth and color.
How Do You Get the Best Flavor from Kielbasa in This Soup?
First, browning the kielbasa slices releases their smoky oils and builds flavor right in the pot.
- Heat your oil or butter over medium heat.
- Add the kielbasa and let it brown well on both sides—about 4-5 minutes—don’t rush it.
- Remove the kielbasa and cook the onions and garlic in the same pot to soak up those flavorful browned bits.
- Adding back the sausage near the end keeps it tender but still lets the smoky flavor spread through the soup.
Taking this extra step makes a big difference in how rich and satisfying your soup tastes.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even cooking and simmering your soup without burning.
- Sharp chef’s knife – to easily chop potatoes, carrots, onion, and slice kielbasa cleanly.
- Cutting board – keeps your workspace tidy and safe while prepping ingredients.
- Wooden spoon or heat-proof spatula – great for stirring soup without scratching your pot.
- Ladle – helps serve the soup neatly into bowls without mess.
Flavor Variations & Add-Ins
- Add cooked crispy bacon or pancetta for an extra layer of smoky, salty flavor.
- Swap kielbasa for smoked andouille sausage or chorizo if you want a spicier twist.
- Mix in chopped kale or spinach near the end for a fresh, healthy touch and color.
- Stir in shredded sharp cheddar cheese just before serving for a creamy, cheesy finish.
How to Make Kielbasa Potato Soup
Ingredients You’ll Need:
- 1 lb kielbasa sausage, sliced into rounds
- 4 large potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes of prep time and around 30 minutes to cook. It’s a quick and easy soup that comes together in under 45 minutes total—perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Brown the Kielbasa
Heat olive oil or butter in a large pot over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5 minutes. This brings out lots of flavor! Once browned, remove the kielbasa from the pot and set it aside.
2. Sauté the Aromatics
In the same pot, add the finely chopped onion. Cook until softened and translucent, about 3-4 minutes. Then add the minced garlic and sauté for another minute until lovely and fragrant.
3. Cook Potatoes and Carrots
Add the diced potatoes and sliced carrots into the pot. Stir everything together so the flavors start to come together.
4. Simmer the Soup
Pour in the chicken broth and bring the mixture to a boil. Lower the heat and let it simmer for about 15-20 minutes, until the potatoes and carrots become tender.
5. Add Seasonings and Cream
Stir in the smoked paprika, and season with salt and pepper to your taste. Add the browned kielbasa back into the pot. Pour in the heavy cream or half-and-half and gently heat through. Be careful not to let it boil.
6. Serve and Garnish
Adjust seasonings if needed, then ladle the soup into bowls. Sprinkle the chopped fresh parsley on top for a fresh burst of color and flavor. Serve hot, and if you like, enjoy with some crusty bread on the side.
Can I Use Frozen Kielbasa for This Soup?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the kielbasa brown evenly and prevents extra moisture from watering down your soup.
Can I Make Kielbasa Potato Soup Ahead of Time?
Absolutely! Prepare the soup up to step 6, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally. Add a splash of broth or cream if it gets too thick.
What Can I Substitute for Heavy Cream?
You can use half-and-half, whole milk, or a plant-based alternative like coconut milk for a lighter version. Keep in mind that thinner liquids may produce a less creamy texture.
How Should I Store Leftovers?
Store soup leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove over low heat to maintain the creamy texture and flavor.
