This hearty and comforting Kielbasa Potato Soup combines smoky kielbasa, creamy potatoes, and savory broth for a meal that’s both filling and flavorful.
Ingredients
- 1 lb kielbasa, sliced into rounds
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 cup milk or heavy cream
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp paprika (optional, for extra flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Kielbasa
In a large pot, heat 1 tablespoon of butter over medium heat. Add the sliced kielbasa and cook for about 5-7 minutes, or until browned and crispy around the edges. Remove the kielbasa and set it aside.
2. Sauté the Vegetables
In the same pot, add the remaining 1 tablespoon of butter. Add the diced onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.
3. Add the Potatoes and Broth
Add the diced potatoes, chicken broth, dried thyme, and paprika (if using) to the pot. Stir to combine, then bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Add the Kielbasa and Milk
Once the potatoes are tender, return the cooked kielbasa to the pot. Pour in the milk or heavy cream and stir well. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.
5. Season to Taste
Taste the soup and add salt and pepper as needed. You can also adjust the seasoning with extra thyme or paprika if desired.
6. Serve
Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve with crusty bread on the side for a complete meal.
Tips
- For a thicker soup, you can mash some of the potatoes with a potato masher or immersion blender.
- If you prefer a richer soup, use half-and-half or heavy cream instead of milk.
- Add some cheddar cheese or a dollop of sour cream on top for extra creaminess.
- This soup is perfect for making ahead and storing in the fridge for a few days. The flavors tend to deepen after sitting overnight!
Enjoy your comforting and creamy Kielbasa Potato Soup! It’s a perfect meal for chilly days or when you want something hearty and satisfying.
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Kielbasa Potato Soup Recipe
Description
This hearty and comforting Kielbasa Potato Soup combines smoky kielbasa, creamy potatoes, and savory broth for a meal that’s both filling and flavorful.
Ingredients
- 1 lb kielbasa, sliced into rounds
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 cup milk or heavy cream
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp paprika (optional, for extra flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Kielbasa
In a large pot, heat 1 tablespoon of butter over medium heat. Add the sliced kielbasa and cook for about 5-7 minutes, or until browned and crispy around the edges. Remove the kielbasa and set it aside.
2. Sauté the Vegetables
In the same pot, add the remaining 1 tablespoon of butter. Add the diced onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.
3. Add the Potatoes and Broth
Add the diced potatoes, chicken broth, dried thyme, and paprika (if using) to the pot. Stir to combine, then bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Add the Kielbasa and Milk
Once the potatoes are tender, return the cooked kielbasa to the pot. Pour in the milk or heavy cream and stir well. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.
5. Season to Taste
Taste the soup and add salt and pepper as needed. You can also adjust the seasoning with extra thyme or paprika if desired.
6. Serve
Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve with crusty bread on the side for a complete meal.
Notes
- For a thicker soup, you can mash some of the potatoes with a potato masher or immersion blender.
- If you prefer a richer soup, use half-and-half or heavy cream instead of milk.
- Add some cheddar cheese or a dollop of sour cream on top for extra creaminess.
- This soup is perfect for making ahead and storing in the fridge for a few days. The flavors tend to deepen after sitting overnight!