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Potato Kielbasa Soup

Creamy Potato Kielbasa Soup Recipe

Potato Kielbasa Soup is a flavorful, filling soup made withpotatoes, kielbasa sausage, vegetables, and broth. The hearty ingredients cometogether to create a rich and satisfying dish, perfect for any time of theyear. It’s often seasoned with herbs to enhance the overall taste, making it abeloved comfort food in many households.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound kielbasa sausage (sliced into rounds)
  • 4 medium-sized potatoes (peeled and cubed)
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 cup heavy cream (or milk for a lighter version)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)

Equipment

  • Large Stockpot
  • Knife
  • Cutting board
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Ladle

Method
 

  1. Cook the Kielbasa: Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Add the sliced kielbasa and cook for 3-5 minutes, until it’s browned and crisp on the edges. Remove it from the pot and set it aside.
  2. Sauté the Onions and Garlic: In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onions and minced garlic for about 2-3 minutes until they are soft and fragrant.
  3. Add the Potatoes: Stir in the cubed potatoes and cook for another 2 minutes, letting them absorb the flavors of the onion and garlic.
  4. Simmer the Soup: Pour in the broth and water, then add the thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
  5. Add the Cream: Once the potatoes are cooked, add the heavy cream (or milk) to the soup. Stir well and bring it back to a gentle simmer.
  6. Finish the Soup: Add the cooked kielbasa back into the pot and stir everything together. Let it simmer for another 5 minutes to heat the sausage through and allow the flavors to blend.
  7. Garnish and Serve: Taste the soup and adjust the seasonings if needed. Ladle the soup into bowls and garnish with fresh parsley for a pop of color and extra flavor.

Notes

Make sure to use Yukon Gold potatoes or Russet potatoes for the best texture. Avoid using waxy potatoes, as they won’t break down as nicely in the soup. You can also customize the soup by adding other vegetables like carrots or celery for extra flavor and nutrition.