Kielbasa Potato Soup is a cozy, hearty dish that brings together smoky kielbasa sausage, tender chunks of potato, and a creamy broth that feels like a warm hug on chilly days. It’s a simple soup but packed with flavor, thanks to the rich sausage and soft potatoes that soak up all the deliciousness.
I love making this soup when I want something comforting without a lot of fuss. It’s one of those recipes where you toss in everything and let it simmer while you relax or catch up on your favorite show. The kielbasa adds a smoky, slightly spicy kick that makes every spoonful exciting, and I always find myself going back for just one more bowl.
My favorite way to serve it is with a slice of crusty bread or some warm rolls on the side to soak up all that creamy goodness. It’s perfect for a simple family dinner or a casual get-together with friends. Whenever I make this soup, it never lasts long — everyone loves the mix of sausage and potatoes that feels like home in a bowl.
Key Ingredients & Substitutions
Kielbasa: This smoky sausage gives the soup its bold flavor. If you can’t find kielbasa, smoked sausage or andouille sausage works well too. For a leaner option, try turkey kielbasa.
Potatoes: I like Yukon Gold for their creamy texture, but Russets or red potatoes are good alternatives. Just keep them in similar sized chunks for even cooking.
Heavy Cream: It adds richness and smoothness. For a lighter version, use half-and-half or coconut milk, but the texture will be less creamy.
Spices: Smoked paprika is key for subtle smokiness, but if you don’t have it, regular paprika plus a tiny bit of liquid smoke can work. Thyme adds earthiness—fresh or dried is fine.
How Can I Get Tender Potatoes Without Them Falling Apart?
Potatoes should be soft but still hold their shape. Follow these tips:
- Cut potatoes into evenly sized chunks to cook evenly.
- Simmer gently, not boil hard, so they don’t break down too quickly.
- Check tenderness by piercing with a fork after 15 minutes—potatoes should slide off fork but not mush.
- Add cream only after potatoes are tender to avoid overcooking.
These steps help keep your soup thick and hearty, with satisfying potato bites in every spoonful.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heating and simmering soup without burning.
- Sharp knife – makes chopping potatoes, kielbasa, and veggies easy and safe.
- Cutting board – provides a sturdy surface for all your chopping work.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
- Ladle – makes serving the soup smooth and mess-free.
Flavor Variations & Add-Ins
- Swap kielbasa for smoked andouille sausage for a spicier twist.
- Add chopped kale or spinach near the end for extra color and nutrition.
- Stir in shredded cheddar cheese before serving for a richer, cheesy soup.
- Include a pinch of cayenne pepper if you like heat to brighten up the flavors.
How to Make Kielbasa Potato Soup
Ingredients You’ll Need:
- 1 lb kielbasa sausage, sliced
- 4 cups potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop the ingredients, then 25-30 minutes to cook, including simmering the potatoes until tender and warming the cream through. In total, you’ll spend roughly 40 minutes from start to finish—perfect for a cozy meal.
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 each side is nicely browned, about 5-7 minutes. Once browned, remove the kielbasa from the pot and set it aside for later.
2. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and minced garlic. Cook, stirring occasionally, until the onions become translucent and the vegetables start to soften—about 5 minutes. Stir in the smoked paprika and dried thyme to add flavor.
3. Simmer the Potatoes:
Add the diced potatoes to the pot and pour in the chicken broth. Bring everything to a boil, then lower the heat to a simmer. Let the soup cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
4. Finish the Soup:
Return the browned kielbasa to the pot. Pour in the heavy cream and gently heat the soup through, being careful not to let it boil. This should take about 5 minutes. Season with salt and pepper to your taste.
5. Serve and Garnish:
Ladle the warm soup into bowls and sprinkle with fresh chopped parsley. Enjoy your hearty and comforting kielbasa potato soup!
Can I Use Frozen Kielbasa for This Soup?
Yes! Just make sure to thaw it completely in the fridge overnight before slicing and cooking. This helps the kielbasa brown evenly and prevents extra moisture from watering down the soup.
Can I Make This Soup Ahead of Time?
Absolutely. The soup actually tastes great the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. When reheating, warm slowly over medium-low heat to avoid curdling the cream. Add a splash of broth or water if it’s too thick.
Can I Substitute Potatoes or Sausage?
Sure! Yukon Gold or red potatoes work best to keep the texture creamy but firm. For sausage, smoked sausage or andouille make great alternatives if kielbasa isn’t available.
