Pin it
This kielbasa potato soup always hits the spot at my place. The creamy broth packed with smoky sausage is true comfort food, especially on chilly days. You’d never guess such a tasty bowl only needs a handful of pantry staples—all Polish-inspired and totally cozy.
Cozy Classic
Grab a single pot and get going—this dinner saves me whenever I don't feel like fussing. Give it half an hour and those delicious smells pull everyone to the kitchen. Smoky kielbasa in that creamy broth? It disappears before I know it. Nobody can resist.
What You’ll Need
- 2 cups sharp cheddar: Freshly shredded gives a silky melt.
- 1/4 teaspoon chili flakes: Toss these in for a soft heat—totally up to you.
- 4 medium potatoes: Waxy potatoes work best—less mush in your soup.
- 1 1/2 cups whole milk: This makes your soup luxuriously creamy.
- 1 medium onion: Chop it up small so it melts into the broth.
- 3 garlic cloves: Mince fresh for the tastiest punch.
- 2 celery stalks: Chop ’em up for extra crunch and bite.
- 1 pound kielbasa: Go for a smoked sausage—slice into half moons.
- 2 medium carrots: Dice for even cooking and a dash of color.
- 4 cups chicken stock: Use whatever you’ve got—homemade or not.
How To Do It
- Finishing Moves
- Chop up parsley, sprinkle in salt and pepper, taste and adjust. Ladle into bowls and toss on more cheese if you can’t get enough.
- Get Cheesy
- Drop in cheddar, stir until it’s gooey and melty. Let it bubble for a few minutes till the soup thickens.
- Add the Good Stuff
- Take your warmed milk and slowly mix it into the pot with a bit of the soup first so it doesn’t curdle. Toss your kielbasa back in with it.
- Potato Time
- Throw in potatoes then pour in chicken stock. Let it come to a boil, turn it down, then simmer about 10 minutes or so till potatoes are soft.
- Brighten with Flavor
- Add your garlic and those chili flakes if you like a kick, give it another minute to smell amazing.
- Veg Out
- With the same pot, toss in onion, celery, and carrots. Stir every so often, give it about 5 minutes to soften.
- Sizzle Kielbasa
- Heat some oil in a Dutch oven over medium. Crisp up the kielbasa, about 4 minutes, then fish out the sausage with a spoon and hold aside.
Leftover Ideas
Pop leftovers in a lidded container and stick it in the fridge for up to three days. When it’s time for round two, gently reheat on the stove or zap it in the microwave. Best not to freeze—dairy soups just don’t bounce back well after thawing.
Change Things Up
For even more creamy goodness, smash a few potatoes right in the pot as the soup cooks. Want extra protein? Go ahead, pile in more kielbasa. Grab some crusty bread for dunking in all that broth. Feel free to toss in whatever veggies you’ve got—try mushrooms or sliced peppers for a switch.
Pin it
Frequently Asked Questions
- → What’s the benefit of frying the kielbasa first?
Crisping the sausage adds a nice texture and the flavorful bits left in the pot give the entire soup a boost of taste.
- → How does tempering the milk help?
Mixing in warm liquid gradually stops the milk from curdling and keeps the soup smooth and creamy.
- → Can I switch up the potatoes?
Firm potatoes like red or Yukon gold work great since they hold together while cooking. Starchy ones might turn mushy.
- → Why wait to add cheese?
Cheese melts best at the end. Adding it early could make it clumpy or grainy instead of smooth.
- → Can I prep ingredients early?
Vegetables can be chopped ahead of time. When reheating, do it gently to keep the soup’s creamy texture intact.
Conclusion
Delicious creamy broth packed with cheesy flavor, tender potatoes, fresh herbs, and crispy kielbasa slices—perfect for easy weeknight dinners.