Kielbasa Potato Soup is cozy, filling, and perfect year-round.

With smoky kielbasa, tender potatoes, and colorful veggies, it’s both comforting and nutritious.

Creamy broth and a blend of seasonings make this soup ideal for family meals or a warm gathering.

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb kielbasa sausage, sliced
3 medium russet potatoes, peeled and diced
3 medium carrots, sliced
2 celery stalks, diced
4 cups chicken broth
1 cup whole milk or heavy cream
1 tsp dried thyme
Salt and pepper, to taste
2 cups fresh spinach or kale, chopped (optional)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Heat olive oil in a large pot over medium heat, then brown the kielbasa, about 5 minutes. Remove and set aside.

Step 2: In the same pot, sauté onion, garlic, carrots, and celery until onion is translucent, about 5 minutes.

Step 3: Add diced potatoes and chicken broth. Bring to a boil, then simmer for 15-20 minutes, or until potatoes are tender.

Step 4: For a thicker soup, blend part of the soup with an immersion blender, or blend a cup in a regular blender, then return to the pot.

Step 5: Stir in milk or cream and dried thyme. Season with salt and pepper and simmer for 5 minutes.

Step 6: Add the browned kielbasa and spinach or kale (if using), and cook until greens are wilted, about 2-3 minutes.

Garnish with parsley and serve warm.

Frequently Asked Questions (FAQs)

1. Can I use a different type of sausage?

Yes, smoked turkey or beef sausage works well as a substitute.

2. Can I make this soup in advance?

Absolutely! Store in the fridge for up to 3 days. Reheat on the stove over low heat.

3. Can I freeze Kielbasa Potato Soup?

Yes, freeze for up to 2 months. Add cream after reheating for the best texture.

4. What if I don’t have an immersion blender?

Use a regular blender, cooling soup slightly before blending in small batches.

5. How can I make the soup thicker?

Add instant potato flakes or mash some of the cooked potatoes directly in the pot.