Creamy Potato Kielbasa Soup – A Hearty Comfort Classic

Why You’ll Love This Potato Kielbasa Soup

Looking for a soul-warming, one-pot wonder to feed the whole family? This Potato Kielbasa Soup is packed with hearty ingredients like smoky sausage, tender potatoes, and sweet carrots all enveloped in a cheesy, creamy broth. It’s the perfect comfort food for chilly nights or anytime you’re craving something satisfying and savory.

 Ingredients

Here’s everything you’ll need:

• 1 lb smoked kielbasa, sliced into half-moons

• 5 medium potatoes, peeled and diced

• 1 cup diced carrots

• 1 cup diced celery

• 1 small onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth

• 2 cups milk

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup shredded cheddar cheese

• Salt and black pepper to taste

• Optional: red pepper flakes or parsley for garnish

 Instructions

1. Sauté the Sausage
   In a large pot over medium heat, sauté the kielbasa slices until lightly browned. Remove and set aside.

2. Cook the Veggies
   In the same pot, add butter. Sauté onions, carrots, celery, and garlic until soft (about 5-6 minutes).

3. Add Potatoes & Broth
   Stir in potatoes and pour in the chicken broth. Bring to a boil, then reduce to simmer for about 15 minutes or until potatoes are fork-tender.

4. Thicken the Soup
   In a separate bowl, whisk flour with milk until smooth. Slowly add to the pot while stirring to thicken.

5. Add Sausage & Cheese
   Return kielbasa to the pot. Add shredded cheddar and stir until melted and creamy.

6. Season & Serve
   Season with salt, pepper, and optional red pepper flakes. Serve hot with crusty bread!

 Notes & Tips

• Make it spicier: Add a diced jalapeño or a dash of cayenne pepper.

• Creamier version: Add a splash of heavy cream or use half-and-half instead of milk.

• Make it gluten-free: Use cornstarch instead of flour to thicken.

Related Recipes You’ll Love

• Cheesy Sausage Potato Casserole

• Slow Cooker Ham & Potato Soup

• Smoky Sausage & White Bean Soup

 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months (leave out the cheese until reheating for best results).

• Reheat: Warm on the stove or microwave with a splash of broth or milk to loosen.

 Final Thoughts

This Potato Kielbasa Soup is a game-changer for cozy weeknights. It combines the richness of a chowder with the smoky flavor of sausage in a bowl that truly satisfies. Whether you’re looking for a cold-weather classic or just a filling family meal, this soup deserves a spot in your rotation.

Don’t forget to share this recipe on Pinterest or with friends who love a hearty homemade dish!

Creamy Potato Kielbasa Soup

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• Author: kecha

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Description

A rich, creamy, and cheesy soup loaded with smoked kielbasa, tender potatoes, and vegetables. This comforting one-pot meal is perfect for cold nights, easy weeknight dinners, or reheatable lunches.

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Ingredients

Scale 1x2x3x

• 1 lb smoked kielbasa sausage, sliced into half-moons

• 5 medium russet potatoes, peeled and diced

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth

• 2 cups milk (whole or 2%)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup shredded cheddar cheese

• Salt and black pepper to taste

• Optional: parsley or red pepper flakes for garnish

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Instructions

• Brown the Kielbasa
  In a large pot or Dutch oven over medium heat, sauté the sliced kielbasa until browned. Remove and set aside.

• Sauté Vegetables
  In the same pot, melt butter and cook the onions, carrots, celery, and garlic until soft (about 5–7 minutes).

• Simmer Potatoes
  Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are fork-tender.

• Make It Creamy
  In a bowl, whisk flour into the milk until smooth. Slowly pour into the soup, stirring constantly until the broth thickens (about 5–7 minutes).

• Finish the Soup
  Stir in the cooked kielbasa and shredded cheddar. Continue stirring until the cheese is melted and the soup is creamy.

• Season & Serve
  Season with salt, black pepper, and optional red pepper flakes. Garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

Notes

• Cheese Tip: Use freshly shredded cheddar for best melting.

• Make Ahead: Tastes even better the next day — store in fridge up to 4 days.

• Freezing: Freeze before adding cheese for up to 2 months; thaw and add cheese upon reheating.

• Texture Boost: For a thicker soup, mash some of the potatoes before adding the kielbasa back in.

• Vegetable Swap: Add corn or green beans for variety.