When life gets busy, there’s nothing more comforting than a bowl of warm, hearty soup. This Easy Kielbasa Potato Soup is a one-pot wonder that combines smoky sausage, tender potatoes, and a creamy broth to create a meal that’s satisfying and simple to make. It’s perfect for those hectic weeknights when you need something quick and delicious.
Why You’ll Love This Recipe?
This soup is the definition of comfort food—cozy, flavorful, and filling. It’s made with simple ingredients that come together quickly, but the result is anything but basic. Plus, it’s a great way to use up pantry staples like potatoes and sausage. Whether you’re feeding a family or meal-prepping for the week, this recipe has you covered.
Ingredients
Here’s a quick rundown of what you’ll need:
- Kielbasa sausage
- Russet or Yukon gold potatoes
- Onion and garlic
- Chicken broth
- Heavy cream or milk
- Butter and flour (for thickening)
- Salt, pepper, and dried thyme
Check the recipe card below for the full ingredient list and measurements.
Directions
Prepping the Ingredients
Dice the kielbasa into bite-sized pieces and chop the potatoes into small cubes. Finely dice the onion and mince the garlic for maximum flavor.
Sautéing the Kielbasa
In a large pot or Dutch oven, melt some butter over medium heat. Add the kielbasa and cook until it’s browned and slightly crispy. Remove it from the pot and set it aside.
Building the Soup Base
In the same pot, sauté the onion and garlic until fragrant. Sprinkle in the flour and stir to form a roux. Gradually whisk in the chicken broth to create a smooth base.
Adding the Potatoes
Stir in the potatoes and dried thyme. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender—about 15–20 minutes.
Finishing Touches
Once the potatoes are cooked, stir in the heavy cream or milk for a creamy finish. Add the browned kielbasa back to the pot and season with salt and pepper to taste.
Serving
Ladle the soup into bowls and garnish with fresh parsley or shredded cheese, if desired. Serve with crusty bread for dipping.
Expert Tips and Tricks
- For extra flavor, deglaze the pot with a splash of white wine after cooking the kielbasa.
- Use Yukon gold potatoes for a creamier texture, or russets for a starchier, heartier soup.
- If you prefer a thicker soup, mash some of the cooked potatoes before adding the cream.
Recipe Variations and Possible Substitutions
- Make it lighter by using turkey kielbasa and substituting milk for heavy cream.
- Add veggies like carrots, celery, or corn for more texture and nutrition.
- For a smoky kick, sprinkle in smoked paprika or red pepper flakes.
Serving and Pairing Suggestions
This soup pairs perfectly with crusty baguette slices or homemade biscuits. A simple side salad with a tangy vinaigrette also balances the richness of the soup. If you’re looking for a heartier meal, serve it alongside a grilled cheese sandwich or buttered rye bread.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop or in the microwave, stirring occasionally to prevent the cream from separating. If the soup thickens too much in the fridge, add a splash of chicken broth to loosen it up.
FAQs
1. Can I make this soup ahead of time?
Yes! The flavors only get better as it sits. Make the soup up to a day ahead and reheat it when ready to serve.
2. Can I freeze this soup?
Because it contains cream, freezing might affect the texture. If you plan to freeze it, prepare the soup without the cream and add it when reheating.
3. What type of sausage works best?
Kielbasa is traditional, but smoked sausage or even chorizo can work for a fun twist.
4. How can I make this soup gluten-free?
Skip the roux and use a slurry of cornstarch and water to thicken the soup instead.
Conclusion
Easy Kielbasa Potato Soup is the perfect recipe for when you want something comforting, hearty, and quick to make. The smoky sausage, creamy broth, and tender potatoes come together in a way that’s both simple and satisfying.
So grab a pot, slice up some kielbasa, and let this cozy soup become your go-to for busy nights. It’s comfort food at its best!
Print
Quick and Cozy Kielbasa Potato Soup for Effortless Weeknight Dinners
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty and comforting soup combines smoky kielbasa sausage with tender potatoes and vegetables in a flavorful broth. It’s an ideal meal for busy evenings, coming together in just 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced into bite-sized pieces
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 1 1/2 pounds potatoes, peeled and cubed
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Kielbasa: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa and set aside.
- Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until softened, approximately 5 minutes. Add the minced garlic, paprika, and dried thyme, cooking for an additional minute.
- Simmer the Soup: Pour in the chicken broth and add the diced tomatoes (with their juice), bay leaf, and cubed potatoes. Return the browned kielbasa to the pot. Bring to a boil, then reduce the heat to low, cover, and let simmer until the potatoes are tender, about 15 minutes.
- Season and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
- For a creamier texture, blend a portion of the soup and stir it back into the pot.
- This soup pairs well with crusty bread for a complete meal.
Nutrition
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg