Kielbasa Potato Soup is a hearty, comforting bowl packed with tender chunks of kielbasa sausage, creamy potatoes, and a flavorful broth that feels like a warm hug on a chilly day. The smokiness of the kielbasa pairs perfectly with the soft potatoes, making each spoonful satisfying and full of cozy goodness.
I love making this soup when I want something quick but filling. It’s one of those recipes where you can throw everything in one pot and let it simmer while you relax or catch up on your favorite show. Plus, the kielbasa gives it just the right amount of spice and heartiness without being too heavy.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up all the tasty broth. It’s great for lunch or dinner, and if I have any leftovers, they always taste even better the next day. This soup reminds me of simple family dinners and is perfect whenever you need something warm and welcoming.
Key Ingredients & Substitutions
Kielbasa: This smoked sausage gives the soup its rich, slightly spicy flavor. If you want a milder option, try smoked turkey kielbasa or another smoked sausage. For a vegetarian swap, use smoked tofu or a smoky mushroom blend.
Potatoes: I like using Yukon Gold or Russet potatoes here because they hold their shape but still get tender. Sweet potatoes can be a tasty twist if you want a sweeter soup.
Chicken Broth: This forms the base of the soup. You can use vegetable broth for a lighter or meat-free version. Homemade broth always adds extra depth if you have it on hand.
Heavy Cream or Half-and-Half: This adds creaminess and balances the smoky kielbasa flavors. For less fat, use whole milk or a plant-based cream alternative like coconut cream.
Herbs: Thyme, rosemary, and parsley bring freshness and earthiness. Fresh herbs work best, but dried versions are fine—just use a bit less.
How Do I Make Sure the Potatoes Don’t Fall Apart in the Soup?
Potatoes need gentle handling to stay chunky and tender, not mushy. Here’s what I do:
- Cut potatoes into evenly sized pieces to cook evenly.
- Add potatoes after sautéing the aromatics so they cook gently in the broth.
- Simmer slowly over low to medium heat. Rapid boiling will break down potatoes too fast.
- Use waxy or all-purpose potatoes like Yukon Gold—they hold their shape better than starchy ones.
- Check doneness by poking with a fork—they should be tender but still firm.
Following these tips helps keep your soup hearty and satisfying without ending up with potato mush!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend well.
- Sharp knife – makes chopping potatoes, carrots, and kielbasa quick and easy.
- Cutting board – a sturdy surface to chop your ingredients safely.
- Wooden spoon or heat-resistant spatula – ideal for stirring the soup without scratching your pot.
- Ladle – helps serve the soup easily without spilling.
Flavor Variations & Add-Ins
- Swap kielbasa for smoked sausage or andouille for a spicier kick.
- Add chopped kale or spinach near the end for extra greens and nutrition.
- Mix in shredded cheddar cheese for a cheesy twist that melts into the creamy broth.
- Try adding a pinch of smoked paprika or cayenne pepper if you like a bit more heat.
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 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 tsp dried rosemary (or fresh sprigs)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Optional: 1 tbsp all-purpose flour (for thickening)
Time Needed:
This soup takes about 10 minutes to prepare your ingredients and 25-30 minutes to cook, making for a total of roughly 40 minutes. It’s a quick and satisfying meal that’s perfect for busy days.
Step-by-Step Instructions:
1. Cook the Kielbasa:
Heat your large pot or Dutch oven over medium heat and add olive oil or butter. Add the sliced kielbasa and cook it until it’s browned and slightly crispy on both sides, about 5-6 minutes. Once done, remove the kielbasa and set it aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion and carrots. Cook them until the onions are translucent and the carrots start to soften, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Add Potatoes and Seasonings:
Stir in the diced potatoes, dried thyme, rosemary, bay leaf, and season with salt and pepper. Mix everything well.
4. Simmer the Soup:
Pour in the chicken broth and bring it to a boil. Then, reduce the heat to low and let it simmer for 15-20 minutes, until the potatoes and carrots are tender.
5. Optional Thickening:
If you prefer a creamier, thicker soup, mix the flour with a little cold water to form a slurry. Stir this into the soup and cook for a few more minutes until it thickens slightly.
6. Finish the Soup:
Return the cooked kielbasa to the pot and stir in the heavy cream or half-and-half. Heat gently on low, making sure not to let it boil. Stir in the chopped fresh parsley and adjust seasoning with salt and pepper if needed.
7. Serve:
Remove the bay leaf and rosemary sprigs before serving. Ladle the hot soup into bowls and garnish with extra parsley. Serve with crusty bread if you like.
Can I Use Frozen Kielbasa for This Soup?
Yes, you can use frozen kielbasa, but be sure to thaw it completely before slicing and cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
How Can I Make This Soup Dairy-Free?
Simply substitute the heavy cream or half-and-half with coconut milk or any plant-based cream alternative. This will keep the creamy texture while making the soup dairy-free.
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup a day ahead and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much when reheated.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
