Creamy Kielbasa Potato Soup

This kielbasa potato soup has been my weeknight savior on those chilly evenings when I need something that fills both the belly and the soul. The rich broth, tender potatoes, and savory bites of kielbasa create a meal that manages to be both comforting and exciting at the same time.

I first made this soup during a particularly busy week when I needed something quick but satisfying. My family practically licked their bowls clean, and it's now requested at least twice a month during the cooler seasons.

Ingredients

• Kielbasa sausage: Adds smoky richness and makes the soup substantial enough for dinner
• Potatoes: Provide heartiness, look for starchy varieties like Russets or Yukon Golds for the best texture
• Mirepoix of onion, carrot, and celery: Creates the aromatic foundation of flavor
• Garlic cloves: Bring essential depth, use fresh for the best flavor
• Red chili flakes: Add a gentle warmth that balances the creaminess
• Chicken stock: Forms the savory base, homemade is wonderful but quality store bought works well too
• Full fat milk: Creates silky texture without heaviness
• Cheddar cheese: Brings sharpness and creaminess, choose a good quality aged cheddar
• Fresh parsley: Brightens the entire dish with its fresh herbaceous notes

Step-by-Step Instructions

Crisp the Kielbasa:

Heat olive oil in a large pot and cook the kielbasa pieces until they develop a slight crispness around the edges. This takes about 4 5 minutes over medium heat. The fat renders out and creates flavorful bits on the bottom of the pot that will infuse the entire soup. Remove the sausage but keep all that wonderful flavor in the pot.

Build the Flavor Base:

Add the diced onion, carrot, and celery to the pot with the kielbasa drippings. Cook them gently for 5 minutes until they soften and begin to release their aromas. These vegetables create the foundation of flavor for your soup. Make sure to stir occasionally to prevent any burning.

Add Aromatics:

Stir in the chopped garlic and red chili flakes and cook for just one minute. This brief cooking time allows the garlic to become fragrant without burning, which would create bitterness. The heat from the chili flakes will bloom in the oil, releasing maximum flavor.

Cook the Potatoes:

Add the cubed potatoes and chicken stock to the pot and bring everything to a gentle boil. Then reduce the heat and let it simmer covered for 10 12 minutes. The potatoes should become tender enough to pierce easily with a fork but not so soft they fall apart completely.

Create Creaminess:

Take a ladle of the hot soup and mix it with the milk in a separate container. This tempering step prevents the milk from curdling when added to the hot soup. Pour this mixture back into the pot, then add the reserved kielbasa pieces. The meat will warm through and release more flavor into the broth.

Add Cheese and Finish:

Stir in the grated cheddar cheese until it completely melts into the broth, creating a velvety texture. Let the soup simmer for another 2 3 minutes to thicken slightly. Finally, add the fresh parsley and season with salt and pepper to taste. The parsley adds a burst of freshness to balance the rich flavors.

Save This

I absolutely adore the contrast between the slightly crispy kielbasa and the creamy broth. This recipe reminds me of my grandmother's kitchen where soups were never just appetizers but substantial meals meant to nourish the body and warm the spirit.

Common Queries

→ What can I substitute for kielbasa sausage?

You can substitute kielbasa with other smoked sausages like andouille, chorizo, or smoked bratwurst. For a lighter option, try smoked turkey sausage. The key is using a pre-cooked, flavorful sausage that will release some fat when fried.

→ Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to maintain creaminess.

→ How can I make this soup thicker?

For a thicker consistency, you can mash some of the cooked potatoes against the side of the pot before adding the milk and cheese. Alternatively, create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering soup.

→ Is there a way to make this dairy-free?

Yes, substitute the milk with unsweetened almond milk, oat milk, or coconut milk for creaminess. Replace the cheddar with a dairy-free cheese alternative that melts well. The soup won't be quite as rich but will still have great flavor from the kielbasa and vegetables.

→ What are the best potatoes to use for this soup?

Yukon Gold potatoes are ideal as they have a buttery flavor and hold their shape while becoming creamy. Russet potatoes work well if you want a soup that thickens naturally as they break down slightly. Red potatoes are good if you prefer firmer pieces that maintain their structure.

→ What can I serve with this soup?

This hearty soup pairs perfectly with crusty bread, a simple green salad, or homemade croutons. For a more substantial meal, serve with a grilled cheese sandwich on the side. Garnish with extra cheese, fresh herbs, or a dollop of sour cream for added flavor.