This warm and hearty Kielbasa Potato Soup is perfect for chilly days. Made with delicious sausage, tender potatoes, and veggies, it’s a filling treat that warms your belly!
I love how easy it is to throw together. You just chop, toss everything in a pot, and let it simmer while you enjoy the cozy aroma. Who doesn’t love a one-pot meal? 😊
Key Ingredients & Substitutions
Kielbasa: This sausage is key for flavor. If you want a different twist, turkey kielbasa is a lighter alternative. For a vegetarian option, try smoked tofu or a plant-based sausage, though it will change the flavor a bit.
Potatoes: Yukon Gold or Russet work best for texture. If you need a low-carb substitute, consider cauliflower, though the texture will differ.
Cheddar Cheese: I love sharp cheddar for its bold flavor. You can swap it out for other cheeses like Monterey Jack or a dairy-free cheese for a vegan version.
Heavy Cream: This adds richness to the soup. You can use half-and-half or whole milk for a lighter take. For dairy-free, opt for coconut milk or cashew cream.
Bacon: Bacon adds a great crunch and flavor boost. If you’re avoiding bacon, try turkey bacon or crispy mushrooms for a similar texture.
How Do You Make Creamy Soup without it Being Thin?
The key to a creamy soup is blending some of the potatoes to create a natural thickener. Here’s how to do it:
- Once the potatoes are tender, ladle out 2 cups into a blender. Don’t skip this step!
- Blend until smooth, then return the mixture to the pot. This enriches the texture without the need for flour or cornstarch.
- Mix in the heavy cream and cheese slowly while stirring. This helps everything come together smoothly.
By using this technique, you’ll achieve a thick and creamy consistency that feels comforting and indulgent!
Kielbasa Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 lb kielbasa sausage, sliced into 1/2-inch pieces
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium carrots, shredded or finely chopped
- 4 strips bacon, chopped
- 2 tablespoons butter or oil (for sautéing)
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and around 30-40 minutes of cooking time. In total, you’ll be enjoying your delicious Kielbasa Potato Soup in approximately 50 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This adds a lovely flavor to the soup! Once done, remove the bacon pieces from the pot and set them aside, leaving the rendered fat in the pot. Yum!
2. Sauté the Sausage:
Add the sliced kielbasa to the pot and sauté for about 5 minutes until browned. This will enhance the sausage’s flavor. Once browned, remove the kielbasa and set it aside with the bacon.
3. Sauté the Veggies:
With the same pot, add butter or oil if needed, then sauté the chopped onions and garlic until they’re translucent and fragrant, about 3-4 minutes. The aroma will be delightful!
4. Add Carrots:
Stir in the shredded carrots and let them cook for another 2 minutes, blending the flavors together.
5. Simmer with Potatoes:
Add the diced potatoes, chicken broth, and smoked paprika to the pot. Bring everything to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender. Your kitchen will smell amazing!
6. Blend for Creaminess:
Using a ladle, carefully remove about 2 cups of potatoes and broth into a blender. Blend until smooth, then return this creamy mixture back into the pot. This step makes your soup thick and satisfying.
7. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese, stirring constantly until the cheese melts, resulting in a beautifully creamy soup. It’s getting good!
8. Combine Everything:
Return the cooked kielbasa and bacon to the soup. Warm everything through for an additional 5 minutes. Don’t forget to season with salt and freshly ground pepper according to your taste.
9. Serve and Garnish:
Ladle the soup into bowls and garnish with chopped fresh parsley. It adds a pop of color and freshness!
10. Enjoy!
Serve the soup hot with crusty bread or rolls on the side for the perfect comforting meal. Enjoy your rich and flavorful Kielbasa Potato Soup!
Can I Use Leftover Kielbasa in This Soup?
Absolutely! Leftover kielbasa works great in this recipe. Just slice it up and follow the instructions as usual, adding it in when instructed to sauté. It will add even more flavor to your soup!
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to bring back the creamy consistency, as the soup may thicken upon cooling.
Can This Soup Be Made Ahead of Time?
Yes! You can prepare the soup a day ahead. Simply follow the recipe and let it cool before refrigerating. Reheat gently on the stovetop over low heat while stirring occasionally. It may taste even better the next day!
What Can I Substitute for Heavy Cream?
If you prefer a lighter option, you can substitute half-and-half or whole milk. For a dairy-free version, try coconut milk or almond milk, though it will alter the flavor a bit. Just keep in mind that the texture may not be as creamy.