Kielbasa potato soup is a hearty and comforting dish that combines the smoky flavor of Polish sausage (kielbasa) with tender starchy potatoes creating a satisfying and flavorful meal. This soup is often prepared with a blend of vegetables like onions carrots and celery cooked in a savory broth that’s thickened to create a rich and creamy texture. The robust taste of kielbasa pairs beautifully with the earthiness of the potatoes making it a perfect cold-weather dish. Easy to make and full of bold flavors it’s a great option for both casual family dinners and comforting leftovers.
Ingredients:
- 1 lb smoked kielbasa, cut into half-moon slices
- 6 medium russet potatoes, peeled and diced
- 1 ½ cups sweet corn (frozen or fresh)
- 4 cups chicken or vegetable broth
- 2 celery stalks, finely chopped
- 1 medium carrot, shredded or julienned
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried thyme
- Salt and pepper, to taste
- 1 cup half-and-half or heavy cream
- 1 cup sharp white cheddar cheese, shredded
- 1 tbsp olive oil
- Fresh parsley, for garnish
Instructions:
- In a large skillet, heat olive oil over medium heat. Add the sliced kielbasa and cook until it’s browned and crispy on the edges, about 5 minutes. Set aside on a plate.
- In a large pot, add the diced potatoes, corn, chicken broth, celery, carrot, onion, and garlic. Stir in smoked paprika, garlic powder, thyme, salt, and pepper. Bring everything to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
- Once the vegetables are soft, stir in the half-and-half and shredded cheddar cheese. Let the soup simmer on low for another 10-12 minutes, allowing the cheese to melt and the flavors to blend.
- Add the cooked kielbasa back into the pot and stir to combine. Let everything heat through for 5 more minutes.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
This version includes fresh herbs and a smoky flavor from paprika while also enhancing the creaminess with half-and-half and a different type of cheddar.
