Go Back
- 1 lb Kielbasa sausage, sliced - 4 medium potatoes, diced - 1 medium onion, chopped - 2 carrots, sliced - 2 celery stalks, chopped - 4 cups low-sodium chicken broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to making a great Potato Kielbasa Soup. The star of this dish is the Kielbasa sausage. Choose a high-quality sausage for the best flavor. You will need 1 pound, sliced into bite-sized pieces. Next, potatoes bring heartiness to this soup. I like to use four medium potatoes, diced into small cubes. They should cook evenly and add texture. For the veggies, I use one medium onion, two sliced carrots, and two chopped celery stalks. These give the soup a rich base and depth of flavor. Seasonings are crucial too. You need two cloves of minced garlic, one teaspoon of dried thyme, and one teaspoon of smoked paprika. These add warmth and aroma. Don’t forget salt and pepper to enhance all the flavors. If you want a creamy finish, use one cup of heavy cream. For a dairy-free option, coconut milk works great. Finally, fresh parsley adds a pop of color when you serve the soup. With these ingredients, you can create a warm and comforting Potato Kielbasa Soup. Each component plays a role in the overall taste and heartiness of the dish. Start with 1 pound of Kielbasa sausage. Slice it into bite-sized pieces. Heat a splash of olive oil in a large pot over medium heat. Add the sliced Kielbasa. Sauté it for about 5 to 7 minutes until it gets a nice brown color. This step adds great flavor to the soup. Once browned, remove the Kielbasa and set it aside for later. In the same pot, add the chopped onion, sliced carrots, and chopped celery. These veggies bring a lot of taste. Sauté them for about 4 to 5 minutes until they are soft. Next, add minced garlic and cook for one more minute. You want the garlic to smell good but not burn. Now, it's time to add the fun stuff! Toss in the diced potatoes along with the chicken broth. Use 4 cups of low-sodium chicken broth for a lighter taste. Add back the browned Kielbasa. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. These spices give the soup its unique flavor. Turn the heat to high and bring the soup to a boil. Once the soup boils, reduce the heat to low, cover it, and let it simmer for about 20 minutes. This allows the potatoes to become tender. After 20 minutes, stir in 1 cup of heavy cream or coconut milk. This makes the soup creamy and rich. Season with salt and pepper to taste. Let it heat through for another 5 minutes. Once done, serve it hot, garnished with fresh chopped parsley. Enjoy your hearty bowl of Potato Kielbasa Soup! To make a rich broth, start with low-sodium chicken broth. This lets you control salt levels. Brown the Kielbasa first. This step adds depth and flavor to the soup. Don't skip the thyme and smoked paprika; they bring warmth and earthiness. Always taste as you cook. Adjust the seasoning to find the perfect balance. Use a large pot or Dutch oven for even heat. Sauté the Kielbasa over medium heat first. This creates a nice crust and flavor base. When cooking veggies, stir often. This helps them soften and release their flavors. Keep the heat consistent. Too high can burn the garlic or veggies. For a thicker soup, blend a portion of the potatoes. Just take some out, blend, and add back. If the soup is too thick, add a little more broth or cream. For a lighter version, use coconut milk instead of heavy cream. Remember, always taste before serving. Adjust salt, pepper, and herbs to suit your taste. {{image_2}} You can make Potato Kielbasa Soup healthier with a few simple swaps. First, use turkey Kielbasa instead of pork. This change cuts fat and calories while keeping flavor. You can also reduce heavy cream. Try using low-fat milk or a plant-based milk like almond or oat milk. This keeps the soup creamy without the extra calories. Another great tip is to add more veggies. You can toss in spinach or kale at the end. These greens add nutrients and color to the soup. Also, try using sweet potatoes instead of regular potatoes. They add a hint of sweetness and more fiber. To create a vegetarian or vegan version, you'll need to replace the Kielbasa. Use hearty mushrooms, like portobello or shiitake, for a meaty texture. You can also add canned beans, like white beans or chickpeas, for protein. Instead of chicken broth, opt for vegetable broth. This keeps the flavor rich and still plant-based. For creaminess, use coconut milk or cashew cream. This adds a nice touch without dairy. You can easily enhance the flavors in your Potato Kielbasa Soup. Try adding fresh herbs like dill or thyme for a fresh taste. A squeeze of lemon juice can brighten the soup, too. For a little heat, add red pepper flakes or a dash of hot sauce. If you love smokiness, throw in some smoked salt or more smoked paprika. Each of these variations can make your soup unique and delicious. Don't be afraid to experiment and find the combinations you love best! To store your Potato Kielbasa Soup, let it cool first. Transfer the soup to an airtight container. Make sure to seal it well to keep the flavors fresh. You can keep it in the fridge for up to three days. When you want to eat it again, just take it out and reheat. You can also freeze Potato Kielbasa Soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as the soup will expand when frozen. This soup can last in the freezer for about three months. To thaw, place it in the fridge overnight or use the microwave. Reheating the soup is easy. You can use a pot on the stove over medium heat. Stir the soup while it warms to avoid hot spots. If you use a microwave, heat it in short bursts. Stir in between to get even warmth. Always check the soup's temperature before serving. Enjoy it hot! To make Potato Kielbasa Soup gluten-free, choose a gluten-free Kielbasa. Many brands offer this option. You can also use gluten-free chicken broth. Always check the labels to be sure. This change keeps the soup hearty and safe for those with gluten issues. Yes, you can use other sausages in this soup. Italian sausage or turkey sausage works well. For a spicy kick, try chorizo. Each sausage adds its own flavor. Just cook them the same way as Kielbasa. This soup pairs well with crusty bread or a fresh salad. A simple green salad adds a nice crunch. You could also serve it with cornbread for a cozy vibe. These sides enhance the meal and make it even more filling. Potato Kielbasa Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. When reheating, heat it slowly on the stove. This keeps the flavors rich and delicious. You've learned about the key ingredients, preparation steps, and useful tips for making Potato Kielbasa Soup. This dish is not just filling; it’s also flexible. You can change it up to suit your tastes or dietary needs. Whether you choose a healthier version, a veggie option, or want to enhance the flavor, the options are endless. Remember to store your leftovers properly to enjoy later. Dive into this comforting soup and have fun making it your own. Enjoy the warmth and flavor it brings!

Potato Kielbasa Soup

Warm up with this delicious Hearty Potato Kielbasa Soup that’s perfect for chilly days! Packed with flavorful Kielbasa, tender potatoes, and rich cream, this soup is an easy and satisfying meal. Discover the simple steps to prepare this comforting dish in just 45 minutes. Whether you use traditional cream or coconut milk for a dairy-free twist, this recipe will delight your taste buds. Click through for the full recipe and enjoy a bowl of warmth today!
Print Recipe Pin Recipe

Ingredients
  

1 lb Kielbasa sausage, sliced

4 medium potatoes, diced

1 medium onion, chopped

2 carrots, sliced

2 celery stalks, chopped

4 cups low-sodium chicken broth

1 cup heavy cream (or coconut milk for a dairy-free option)

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the sliced Kielbasa and sauté until browned, about 5-7 minutes. Remove and set aside.

    In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 4-5 minutes.

      Stir in the minced garlic and cook for another minute until fragrant.

        Add the diced potatoes, chicken broth, thyme, smoked paprika, and sautéed Kielbasa back into the pot. Increase heat to high and bring the soup to a boil.

          Once boiling, reduce the heat to low, cover, and let simmer for about 20 minutes or until the potatoes are tender.

            Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Let the soup heat through for another 5 minutes.

              Remove from heat and serve hot, garnished with fresh chopped parsley.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8