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Kielbasa Potato Soup

A comforting bowl of Kielbasa Potato Soup that combines creamy potatoes, savory kielbasa, and a medley of vegetables; perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil
  • 12 oz kielbasa sausage, sliced into ¼-inch rounds
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced (about 1½ lbs / 680 g)
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 5 cups chicken broth (1.2 L)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 leaf bay leaf
  • ¾ cup heavy cream (180 ml)
  • to taste Salt and black pepper
  • for garnish Fresh parsley, chopped

Method
 

Cooking the Soup
  1. In a large pot over medium heat, heat olive oil. Add sliced kielbasa and sauté for 4–5 minutes, stirring occasionally, until lightly browned. Remove and set aside.
  2. In the same pot, add onion, carrots, and celery. Cook for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add diced potatoes, smoked paprika, thyme, bay leaf, salt, and pepper. Stir to coat vegetables with spices.
  4. Pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, or until potatoes are tender.
  5. Return the sausage to the pot. Stir in heavy cream and simmer for 3–4 more minutes. Remove the bay leaf.
  6. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.

Notes

This soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. When reheating, add a splash of broth or cream to maintain its creaminess. Adjust salt and pepper to taste according to your personal preference.