Easy Kielbasa Potato Soup Recipe
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This kielbasa potato soup is one of those simple and easy recipes that tastes like you spent all day in the kitchen, without having to. This tasty soup is thick, creamy, and loaded with smoky sausage and tender potatoes in each bite.
What makes it extra special is how quickly it comes together. One pot, wholesome ingredients, and dinner is on the table in about 40 minutes.
This comforting soup has been in my regular dinner rotation for a while now, and it started because I was trying to find something heartier than a basic potato soup but easier than a full-on stew. Kielbasa was already a favorite in my house so one night I tried it. . Once we tasted it, I knew this was going to be a keeper.
The smoky sausage, tender potatoes, and creamy broth work together so beautifully and ti’s a great budget-friendly cold-weather weeknight meal. It reminds me a little of my Cheesy Ham Potato Soup, which is another cozy, creamy soup that my family absolutely loves.
Why Try This Recipe
- Easy one-pot dinner – Less cleanup and simple prep.
- Hearty and filling – Potatoes and sausage make this satisfying enough for dinner.
- Budget-friendly ingredients – Made primarily with inexpensive pantry and refrigerator staples.
- Great for busy nights – Prep the vegetables ahead to save even more time.
- Family-friendly comfort food – Creamy, savory, and packed with familiar flavors.
Ingredients for Kielbasa Potato Soup
Kielbasa sausage – look for a good quality smoked kielbasa. Cutting it into rounds and searing it first gives you those crispy, caramelized edges that add so much flavor to the soup.
Russet potatoes – russets are starchy and hearty, which makes them ideal for this soup. They hold their shape while still getting perfectly tender.
Heavy whipping cream – this is what gives the broth that thick, creamy, rich texture. You can use half and half for a lighter version.
Flour – just two tablespoons helps thicken the broth beautifully without making it feel heavy.
Paprika and Italian seasoning – these two simple spices add a ton of depth and warmth to the soup base
Substitutions & Variations
- Swap the kielbasa for smoked chicken sausage or turkey kielbasa if you prefer a lighter option.
- You can use half and half in place of heavy cream for a slightly lighter broth.
- Red or Yukon Gold potatoes work great too if that is what you have on hand.
- Add a cup or two of chopped cabbage when you add the potatoes. It wilts right into the soup and adds a lovely heartiness – this is a great way to make a cabbage potato kielbasa soup version.
How to Make Kielbasa Potato Soup
Step 1 Heat olive oil in a large pot over medium heat. Add the kielbasa rounds and cook until crispy and browned. Remove from the pot and set aside.
Step 2 Add the butter to the same pot. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened.
Step 3 Add the garlic, paprika, Italian seasoning, and flour. Stir and cook for 1-2 minutes to cook out the raw flour taste.
Step 4 Pour in the chicken broth and heavy cream. Stir to combine.
Step 5 Add the diced potatoes and frozen corn. Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
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Step 6 Stir the crispy kielbasa back into the pot. Season with salt and pepper to taste. Serve hot and enjoy!
Time Saving Tips
- Use refrigerated pre-diced onions or a frozen mirepoix blend to eliminate most of the vegetable chopping. You can also cut the kielbasa and potatoes earlier in the day.
- Browning the kielbasa first is one step you do not want to skip. Those crispy golden edges bring so much smoky, savory flavor to the whole pot. I do this for my Slow Cooker Beef Chili too – browning the meat first makes such a big difference in the final flavor.
- Dice your potatoes into small, even pieces so they cook through evenly in the 20-minute simmer time.
- Chop your vegetables ahead of time and store them in the fridge so this soup comes together even faster on a busy night.
- Stir in the flour with the garlic and cook it for a full 1-2 minutes. This removes the raw flour flavor and helps the broth thicken up nicely.
- Do not skip the simmer step. Letting the soup simmer low and slow is what brings all those flavors together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If you love a good warm bowl of comfort food, be sure to browse through all the easy soup recipes on the site. There are so many cozy options to choose from for every season.
How to Serve Kielbasa Potato Soup
There are so many great ways to enjoy this hearty soup.
- Serve it with a big slice of warm, crusty bread for dipping. My Easy Beer Bread is absolutely wonderful alongside a bowl of this soup.
- Top each bowl with shredded cheddar cheese, a dollop of sour cream, and some chopped green onions for a loaded baked potato vibe.
How to Store Leftover Kielbasa Potato Soup
Allow the soup to cool completely before transferring it to a storage container. Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup in a pot on the stove over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave in 1-2 minute intervals, stirring in between.
You can freeze this soup for up to 2 months. Keep in mind that cream-based soups can sometimes change texture slightly after freezing. Stir well while reheating and add a splash of broth or cream to bring it back to that perfect creamy consistency. I like to freeze it in individual portions so it is easy to grab and reheat whenever you need a quick meal.
FAQs
What kind of kielbasa should I use? Any smoked kielbasa works great here. You can find it near the sausage section at most grocery stores. Turkey kielbasa or chicken kielbasa are great lighter alternatives if you prefer.
Can I make this soup in a slow cooker? Yes! Sear the kielbasa first for the best flavor, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
Can I add cabbage to this soup? Absolutely. Adding a cup or two of chopped cabbage turns this into a delicious cabbage potato kielbasa soup. Just toss it in when you add the potatoes and it will cook down beautifully.
How do I make the soup thicker? The flour in this recipe already helps thicken the broth. If you want it even thicker, you can mash a few of the cooked potatoes right in the pot, or mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering soup.
Can I use a different type of potato? Yes! Yukon Gold or red potatoes both work well. Yukon Golds give the soup a slightly buttery, creamy texture. Russets are starchier and break down a little more, which naturally thickens the broth.
My soup is too thin. What can I do? Let it simmer uncovered for an extra 5-10 minutes to reduce and thicken. You can also mash a portion of the potatoes to help thicken things up naturally.
More Cozy Soup Recipes
Kielbasa Potato Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- wooden spoon or spatula
- ladle
Ingredients
- 2 tbsp. extra virgin olive oil
- 16 ounces kielbasa sausage cut into rounds
- 2 tbsp. butter
- 1 med. onion diced
- 2 med. carrots peeled and chopped small
- 2 sticks celery chopped small
- 3-4 cloves garlic
- 1 tsp. paprika
- 1 tsp. Italian seasoning
- 2 tbsp. flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 2 large russet potatoes diced
- 3/4 cup frozen corn
- Salt & pepper to taste
Instructions
- In a large pot, add the olive oil and heat over medium heat.
- Add the sausage to the pot and cook, until crispy.
- Remove the sausage from the pan, set aside.
- Add the butter to the pot, and add the onion, carrots, and celery.
- Cook the vegetables to soften, 5-6 minutes.
- Add the garlic, paprika, Italian seasoning, and flour.
- Cook 1-2 minutes to cook the garlic and flour.
- Stir in the chicken broth and heavy cream.
Notes
- Cut your kielbasa into rounds that are roughly the same thickness so they brown evenly
- Dice your potatoes small and uniform – about half an inch – so they cook through in the 20-minute simmer time
- Do not rush the flour step. Cook it with the garlic for a full 1-2 minutes before adding your liquids
- Scrape up any browned bits from the bottom of the pot after adding the broth – that is pure flavor
- Taste and adjust salt at the very end since the kielbasa and broth already bring a good amount of saltiness
- If your soup gets too thick as it sits, just stir in a splash of chicken broth to loosen it up
- For a cabbage potato kielbasa soup version, add 1-2 cups of chopped cabbage right when you add the potatoes
Nutrition
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