Kielbasa Potato Soup is a hearty and comforting dish that’s perfect for chilly days. It’s loaded with tender chunks of kielbasa, soft potatoes, and flavorful broth that’s both filling and satisfying. This soup has a wonderful mix of smoky sausage and creamy potatoes that come together in a bowl of pure goodness.
I love making this soup because it’s so simple to throw together, yet feels like a special treat. The kielbasa adds just the right amount of spice and smokiness, and the potatoes soak up all those delicious flavors. I usually let it simmer just a little longer to really bring everything together — that extra bit of time makes a big difference.
My favorite way to serve Kielbasa Potato Soup is with a sprinkle of fresh parsley and a slice of crusty bread for dipping. It’s the kind of meal that warms you on the inside and makes the whole kitchen smell amazing. Whenever I make it, I find myself looking forward to leftovers the next day, because it tastes even better after sitting overnight!
Key Ingredients & Substitutions
Kielbasa: This smoked sausage is the star here, giving the soup its smoky, spicy flavor. If you can’t find kielbasa, try smoked sausage, Andouille, or even chorizo for a bit of a twist.
Potatoes: Russet potatoes work well because they get soft and help thicken the soup. Yukon Golds are a great creamy alternative if you prefer a smoother texture.
Cheese: Sharp cheddar adds richness and a nice tang. If you want something milder, mozzarella or gouda are good choices. For a dairy-free option, skip the cheese or use a plant-based alternative.
Milk or Heavy Cream: Heavy cream makes the soup richer, but milk keeps it lighter. For a dairy-free version, coconut milk or oat milk can work well, though they’ll change the flavor slightly.
How Do You Make Sure the Soup Thickens and Stays Creamy?
The key to a creamy, thick soup is making a roux and using a mix of mashed and chunky potatoes.
- After cooking onions and garlic, stir in flour to coat and cook for a couple of minutes. This creates the base that thickens the broth.
- When you add broth, whisk well to avoid lumps and keep it smooth.
- Once potatoes are tender, mash some right in the pot. This naturally thickens the soup without extra ingredients.
- Adding cheese and cream or milk last ensures a silky texture and prevents curdling.
- Simmer gently after adding dairy to blend flavors without breaking the sauce.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the soup evenly without burning.
- Wooden spoon – great for stirring the soup and scraping the bottom gently.
- Chef’s knife – sharp and sturdy for chopping onions, potatoes, and slicing kielbasa.
- Cutting board – provides a safe, stable surface for all your chopping.
- Potato masher or immersion blender – to mash some potatoes for that creamy texture.
- Measuring cups and spoons – helps you get the right amount of ingredients every time.
Flavor Variations & Add-Ins
- Swap kielbasa for smoked sausage or Andouille for a slightly different smoky flavor.
- Add diced carrots or celery with the onions for extra veggies and a bit of crunch.
- Stir in some cooked bacon bits before serving for an extra savory punch.
- Use pepper jack cheese instead of cheddar for a touch of heat and creaminess.
How to Make Kielbasa Potato Soup
Ingredients You’ll Need:
- 1 lb kielbasa sausage, sliced into rounds
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 3 green onions, chopped (for garnish)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This soup takes about 40 minutes total. Preparing and browning the kielbasa, chopping vegetables, and cooking the potatoes take around 20 minutes. Then, simmering and melting the cheese and cream add about 15-20 minutes. It’s a quick and cozy meal you can enjoy any day of the week!
Step-by-Step Instructions:
1. Brown the Kielbasa:
Heat a large pot over medium heat. Add the sliced kielbasa and cook until nicely browned on both sides, about 5 minutes. Once browned, remove the kielbasa and set it aside for now.
2. Cook the Aromatics & Make the Roux:
In the same pot, add the butter. When melted, add the chopped onion and cook until soft and translucent, around 4-5 minutes. Stir in the minced garlic and cook for another minute. Next, sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes to create a roux, which helps thicken your soup.
3. Add Broth and Potatoes:
Slowly pour in the chicken broth while whisking constantly to avoid lumps. Add the diced potatoes and smoked paprika. Bring everything to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
4. Mash Potatoes and Add Dairy:
Use a potato masher or immersion blender to gently mash some of the potatoes in the pot. Leave some chunks for texture. Then stir in the milk or heavy cream and the shredded cheddar cheese. Keep stirring until the cheese melts and the soup becomes creamy.
5. Finish the Soup and Serve:
Return the browned kielbasa slices to the pot, stir to combine, and simmer for 5 more minutes to heat everything through. Taste the soup and add salt and pepper as needed. Serve hot, garnished with chopped green onions, extra cheddar cheese, and a sprinkle of fresh parsley if you like.
Can I Use Frozen Kielbasa for This Soup?
Yes, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps the sausage cook evenly and prevents excess moisture from making the soup watery.
Can I Make Kielbasa Potato Soup Ahead of Time?
Absolutely! Prepare the soup up to the simmering step, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of milk if it thickens too much.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. For longer storage, it freezes well—just thaw overnight in the fridge and reheat on the stove.
Can I Substitute the Cheese or Milk?
Yes! Use your favorite melting cheese like mozzarella or pepper jack for a different twist. You can also substitute dairy milk with plant-based milk such as almond or oat, though the flavor and creaminess will be slightly different.
