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.
Ingredients
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1 lb smoked kielbasa sausage, sliced into half-moons
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5 medium russet potatoes, peeled and diced
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1 cup carrots, diced
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1 cup celery, diced
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1 small yellow onion, chopped
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2 cloves garlic, minced
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4 cups chicken broth
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2 cups milk (whole or 2%)
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2 tbsp butter
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2 tbsp all-purpose flour
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1 cup shredded cheddar cheese
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Salt and black pepper to taste
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Optional: parsley or red pepper flakes for garnish
Instructions
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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
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Cheese Tip: Use freshly shredded cheddar for best melting.
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Make Ahead: Tastes even better the next day — store in fridge up to 4 days.
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Freezing: Freeze before adding cheese for up to 2 months; thaw and add cheese upon reheating.
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Texture Boost: For a thicker soup, mash some of the potatoes before adding the kielbasa back in.
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Vegetable Swap: Add corn or green beans for variety.