The chilly days are still part of our lives, at least here in our area. This always means that I get to make soup for my family. Soups are one of those meals that are hearty, warm, and full of comforting flavors. This Kielbasa Potato Soup is no different. It is loaded with flavor from sausage and potatoes and sits in a creamy broth. Kielbasa Potato Soup just warms me up thinking about it.
When I think of comfort foods, soups are always the first foods that come to mind. I absolutely love a soup that is filled with all types of flavors. Another great reason I love this recipe is that it works with my budget. Times are tough for all of us and generally groceries are the area that we cut back on as much as possible, financially. This recipe involves very few ingredients, and the ones that are in it are the type that fill you up fast.
Frequently Asked Questions
What type of potato works best in this recipe?
You want to use a potato that can stand up to a liquid base without becoming all mushy. Generally, I will use white or preferably Yukon Gold when it comes to making soups. The flavor is wonderful and the slight gold color adds to the dish.
The recipe calls for Kielbasa. Can I use a different sausage?
You could. An Italian sausage or a beef sausage works well in this dish. Personally, I love the Kielbasa flavor combined with the potato and cheese.
Could I make this in a Crock Pot?
That would give your home a wonderfully delicious smell after a long day of work. I would recommend cooking on low for a few hours. I would not leave it too long. I have not used a slow cooker for this soup as it can be made in less than an hour from start to finish using the stovetop.
How do I store the remainder?
Placing the soup into an airtight container and storing it in the refrigerator for up to 3 days works well. Be sure that the soup has cooled to room temperature before placing it in the refrigerator.
Can this soup be frozen?
I do not recommend freezing the soup. There will be separation of the broth due to the cream and cheese.
How can I reheat the Kielbasa Potato Soup?
Use the stovetop and reheat the soup until the desired temperature is reached. This has always seemed the best to me. You can reheat single servings using the microwave too. I generally prepare single serving containers that can be used for lunches for my husband and I.
INGREDIENTS YOU’LL NEED
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Kielbasa Sausage (cut into bite-sized pieces)
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Yukon Gold Potatoes (cut into bite-sized chunks)
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Onion (diced)
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Carrots (peeled and sliced)
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Celery (sliced)
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Garlic (minced)
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Dried Thyme
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Paprika
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Salt (optional)
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Black Pepper
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Red Pepper Flakes (optional)
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Frozen Corn (optional)
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Chicken or Vegetable Broth
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Cheddar Cheese (shredded)
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Heavy Cream
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Fresh Parsley
STEP-BY-STEP INSTRUCTIONS
First: Place a small amount of olive oil in your Dutch oven and heat over medium heat.
Second: Add in the sliced Kielbasa and cook until lightly browned.
Third: Remove the meat from the pan and set aside temporarily.
Fourth: Add the carrots, onion, and celery to the pot and sauté until softened, about 5 minutes.
Fifth: Stir in the garlic, thyme, paprika, and red pepper flakes (if using).
Sixth: Sauté until fragrant.
Seventh: Stir in the potato chunks and sauté lightly, then add the 5 cups of broth to the pot.
Eighth: Simmer for about 12 to 15 minutes, until the potatoes have softened.
Ninth: If desired, use an immersion blender to blend the soup slightly.
Tenth: Add in the heavy cream and cheese. Stir until the cheese has melted.
Eleventh: Return the Kielbasa to the pot, add the corn (if using), and simmer for 5 to 10 minutes.
Twelfth: Taste test and add more seasoning if desired.
Thirteenth: Ladle into bowls and sprinkle with freshly chopped parsley as a garnish.
Enjoy!
Kielbasa Potato Soup
The chilly days are still part of our lives, at least here in our area. This always means that I get to make soup for my family. Soups are one of those meals that are hearty, warm, and full of comforting flavors. This Kielbasa Potato Soup is no different. It is loaded with flavor from sausage and potatoes and sits in a creamy broth. Kielbasa Potato Soup just warms me up thinking about it.
Ingredients
- 14 ounces Kielbasa sausage, cut into bite-sized pieces
- 4 Yukon Gold potatoes, medium, cut into bite-sized chunks
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt (optional)
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 cup frozen corn (optional)
- 5 cups chicken or vegetable broth
- ½ to 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Fresh parsley, for garnish
Instructions
Place a small amount of olive oil in your Dutch oven and heat over medium heat.
Add in the sliced Kielbasa and cook until lightly browned.
Remove the meat from the pan and set aside temporarily.
Add the carrots, onion, and celery to the pot and sauté until softened, about 5 minutes.
Stir in the garlic, thyme, paprika, and red pepper flakes (if using).
Sauté until fragrant.
Stir in the potato chunks and sauté lightly, then add the 5 cups of broth to the pot.
Simmer for about 12 to 15 minutes, until the potatoes have softened.
If desired, use an immersion blender to blend the soup slightly.
Add in the heavy cream and cheese. Stir until the cheese has melted.
Return the Kielbasa to the pot, add the corn (if using), and simmer for 5 to 10 minutes.
Taste test and add more seasoning if desired.
Ladle into bowls and sprinkle with freshly chopped parsley as a garnish.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 284mgCarbohydrates: 24gSugar: 14gProtein: 12g
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