Kielbasa Potato Soup Recipe
This creamy, hearty soup is filled with smoky kielbasa, tender potatoes, and a rich, flavorful broth, making it the perfect one-pot meal for chilly nights or busy weeknights when you need something satisfying without a lot of fuss.
Ingredients
- 1 tablespoon olive oil or butter
- 1 (14 oz) kielbasa, sliced into coins
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3–4 medium russet or Yukon gold potatoes, peeled and diced
- 4 cups chicken broth (low sodium)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup whole milk or half-and-half
- 1/2 cup sour cream (optional, for creaminess)
- 1/2 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add sliced kielbasa and cook for 4–5 minutes until browned on both sides. Remove kielbasa from the pot and set aside.
- The same pot should be used to cook diced onions and carrots. Sauté for 4–5 minutes until the vegetables begin to soften. Garlic should be added at this point and cooked for another minute until fragrant.
- The potatoes, thyme, salt, and pepper should now be added. The soup should be brought to a boil after adding the chicken broth. Reduce heat to a simmer, cover, and cook for 15–20 minutes, or until potatoes are fork-tender.
- Return the cooked kielbasa to the pot. Stir in the milk (or half-and-half) and sour cream, if using. Let the soup simmer uncovered for another 5–7 minutes to thicken slightly.
- The seasoning should be adjusted with salt and pepper as needed. Ladle into bowls and top with shredded cheddar cheese and a sprinkle of fresh parsley for a beautiful finish.