What’s better than a bowl of regular potato soup? A hearty kielbasa potato soup that’ll warm you right up!
This Polish-inspired soup takes the comfort of classic potato soup and adds smoky kielbasa sausage to create something special. Perfect for cold evenings or when you need a filling lunch, it’s the kind of meal that makes everyone come back for seconds. If you think you’ll have leftovers for tomorrow, you might want to make a double batch.
Ingredient Substitutions
Kielbasa sausage can be replaced with turkey or chicken sausage for a leaner option, or plant-based sausage for a vegetarian version. Adjust cooking time as needed, as these alternatives may cook faster than traditional kielbasa. Whole milk can be substituted with unsweetened almond milk or coconut milk for a dairy-free soup. These alternatives provide a creamy texture while reducing saturated fat content. Use the same quantity as whole milk. Cheddar cheese can be swapped with nutritional yeast for a vegan option that still adds a cheesy flavor. Start with 1/4 cup of nutritional yeast and adjust to taste. For a stronger cheese flavor, consider adding a tablespoon of miso paste along with the nutritional yeast.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 70-80 g
- Fat: 90-100 g
- Carbohydrates: 160-180 g
Ingredients
- 10.5 oz kielbasa sausage (sliced into 1/2-inch rounds)
- 1.5 lb potatoes (peeled and diced into 1/2-inch cubes)
- 2 celery stalks (diced into 1/4-inch pieces)
- pepper
- 1 1/4 cups whole milk (gives a richer, creamier soup)
- 1/2 cup fresh parsley (finely chopped for garnish)
- 1 tbsp olive oil
- 1 medium carrot (diced into 1/4-inch pieces)
- 1/2 tsp crushed red pepper flakes (optional, for a kick)
- 5 cups chicken broth (I use Swanson chicken broth)
- salt
- 1 medium onion (chopped into 1/2-inch pieces)
- 3.5 oz cheddar cheese (shredded from a block for better melting)
- 4 garlic cloves (minced for best flavor)
Step 1: Cook the Kielbasa
Start by heating oil in a large pot or Dutch oven over medium heat.
Add the kielbasa slices and fry them for 4-5 minutes until they become slightly crispy.
Use a slotted spoon to remove the sausage from the pot and set it aside for later use.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion, carrot, and celery to the leftover oil from cooking the kielbasa.
Cook these vegetables for about 5 minutes until they are softened.
Stir in the garlic and red chili flakes, cooking for an additional minute until they release their aroma.
Step 3: Cook the Potatoes
Add the potatoes to the pot along with the chicken stock.
Increase the heat to bring the mixture to a boil.
Once boiling, lower the heat and cover the pot with a lid.
Simmer everything for 10-12 minutes until the potatoes are fork-tender.
Step 4: Temper the Soup and Add Kielbasa
Take a ladle of soup and mix it with milk in a measuring jug or bowl to temper it, preventing the milk from curdling.
Pour this tempered mixture back into the pot.
Return the cooked kielbasa to the pot as well.
Step 5: Incorporate Cheese and Season
Add the cheddar cheese to the soup, stirring constantly until the cheese is completely melted.
Let the soup simmer gently for another 2-3 minutes to allow it to thicken a bit more.
Stir in the chopped parsley and season the soup to your liking with salt and pepper.
Step 6: Serve the Soup
Ladle the soup into bowls and serve it hot.
For extra flavor, sprinkle some grated cheddar cheese on top before serving if desired.
Enjoy your hearty and comforting kielbasa soup!
