Name: Kielbasa Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 Tablespoons olive oil; 1 pound Kielbasa Sausage; 1 Tablespoon onion powder; 1 cup carrots (diced); 1 cup celery (diced); 1 Tablespoon minced garlic; ½ cup all-purpose flour; 6 cups chicken broth; 3 cups yellow potatoes (peeled and diced); 1 can corn (drained); 3 cups 2% milk; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups shredded cheddar cheese

By: Jill Mills Posted: Nov 14, 2024

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Made with chunks of kielbasa, potatoes, and veggies in a creamy, cheesy broth, this Kielbasa Potato Soup is hearty, filling, and so easy to make. Ready in just 40 minutes!

Close up of a bowl of kielbasa potato soup

This kielbasa potato soup has quickly become a family favorite. It’s a bit of a twist on a ham and potato soup, using kielbasa instead of ham, and it also pulls in many of my favorite elements from my classic potato soup recipe. You can play around with the type of kielbasa used to change up the flavor a bit. I went with a basic turkey kielbasa but there are so many options!

Why You’ll Love This Kielbasa and Potato Soup

There are few soups that make my family as happy as this one. Here are a few reasons why.

One pot dinner. Everything in this recipe is cooked right in the Dutch oven so there are very few dishes to wash after. I love that and so does whatever son is on dishwashing duty!
Ready in 40 minutes. Unlike some soups, this kielbasa potato soup does not need to simmer for hours. In fact, the simmer time is truly limited to the time it takes the potatoes to cook. Perfect for busy weeknights!
Creamy and cheesy. Milk is added to the broth to add a creamy texture and shredded cheddar cheese is melted into the soup as well. So good!

Overhead view of the ingredients needed to make kielbasa potato soup

What You’ll Need

This kielbasa and potato soup is made with kielbasa, potatoes, veggies, and just a few other ingredients. You can find the exact measurements in the recipe card below.

Olive oil
Kielbasa – You can use any kind of kielbasa. To make the soup a bit lighter, I used the one made of turkey.
Onion powder – I opted for onion powder over diced onions for a more mild flavor.
Carrots & celery – Veggies add flavor, color, and texture to the soup.
Garlic
All-purpose flour – Helps thicken the broth.
Chicken broth – Use low sodium broth to help control the saltiness of the soup.
Yellow potatoes – Peeled and diced.
Corn – I used canned corn for ease. Be sure to drain it before using.
Milk – I also used 2% milk to reduce the calories, but you could use whole as well. Skim milk would not make the soup as creamy.
Salt & pepper
Cheddar cheese – Freshly shredded from the block will melt better in the soup.

How To Make Kielbasa Potato Soup

Here’s an overview of how to make this yummy soup in just 40 minutes. You can find the printable version of the instructions in the recipe card below.

Diced carrots and celery in the bottom of a pot

Prep. Prepare all of the veggies by peeling and dicing them into small, equal-sized pieces. Slice the kielbasa in half lengthwise then cut it into 1/2 inch pieces.
Cook the sausage. Heat the olive oil over medium-high in a Dutch oven. Add the sausage, coat in the oil, and cook until browned. Set aside, leaving the oil and drippings in the pan.
Cook the veggies. Saute the carrots and celery in the kielbasa drippings, along with the onion powder, until soft. Add the garlic and cook until aromatic. Stir in the flour to coat the vegetables. Cook for a minute.
Combine the ingredients. Slowly add the broth to the pot with the veggies, whisking continuously. Add the sausage back to the pan and then add the potatoes, corn, milk, salt, and pepper.
Simmer. Bring the soup to a boil then reduce the heat to a gentle simmer. Cover the soup with a lid but vent it slightly. Cook for 10-12 minutes, until the potatoes are tender.
Add the cheese. Remove the soup from heat. Add the cheese and stir until fully melted and combined.
Enjoy. Serve topped with parsley, extra cheese, and fresh ground pepper as desired.

Overhead view of a pot of kielbasa potato soup with a ladle

Tips & Variations

While this kielbasa potato soup is pretty straightforward to make, there are a few things to keep in mind and lots of ways to customize it.

Use more oil if needed. When cooking the kielbasa, you may need to add a bit of extra oil. The kielbasa does often stick to the bottom of the pan.
Add onion. If you love onion, you can add one cup of diced yellow onion when you add the carrots and celery. Make sure to omit the onion powder.
Try other types of potatoes. I used yellow potatoes but other types of potatoes will work too. If you want to save time by not peeling potatoes, you can instead add 3 cups of frozen diced or shredded hashbrown potatoes.
Add other veggies. This recipe is forgiving, and other vegetables can easily be added. A bag of frozen mixed vegetables would work well!
Make it thicker. After the soup is cooked, if you desire you can use an immersion blender to create a slightly thicker soup.

Serving Suggestions

I find that a bowl of this kielbasa and potato soup makes a hearty, filling meal on its own. Sometimes a slice of crusty bread is great for soaking up every bit of the creamy sauce. If you’d like a lighter meal, you can serve a smaller bowl of soup with your favorite fresh salad.

A ladle of kielbasa potato soup over the pot of soup

How To Store & Reheat Leftovers

Fridge. Store leftover kielbasa potato soup in an airtight container in the fridge. It will last for up to 4 days. I do not recommend freezing this soup, due to the dairy.
Reheat. Reheat the soup gently on the stovetop, stirring frequently and never bringing it past a gentle simmer. (If you bring it to a boil, the dairy can separate.) Individual portions can also be reheated in the fridge.

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NANCY

Nov 21, 2024 at 12:52 pm

A great way to use Kielbasa. Can hardly wait to make it for my son.