Description
Kielbasa Potato Soup is a comforting and hearty dish that combines smoky kielbasa and tender potatoes in a creamy broth, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound kielbasa, sliced into ½-inch pieces
- 2 cloves garlic, minced
- ½ cup yellow onion, finely diced
- ½ cup carrots, peeled and finely diced (about 2 large carrots)
- ½ cup celery, finely sliced (2–3 stalks)
- 4 cups chicken stock
- 1½ pounds potatoes, cubed
- 2 cups heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Instructions
- Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sliced kielbasa and cook for about 5-6 minutes until browned.
- Add the minced garlic, diced onions, carrots, and celery to the pot. Cook for about 2 minutes until fragrant.
- Pour in the chicken stock and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Return the cooked kielbasa to the pot. Add the heavy cream or whole milk, cheddar and Parmesan cheeses, salt, and pepper. Stir well and cook over low heat for 5-10 minutes until creamy.
- Adjust seasoning if needed, garnish with fresh parsley, and serve hot.
Notes
- Quality ingredients matter; use fresh vegetables and high-quality kielbasa.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup freezes well; leave out the cream until reheating.
- Garnish with fresh herbs or crispy bacon bits for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg