Kielbasa Potato Soup is a hearty and comforting bowl packed with tender potatoes, smoky kielbasa sausage, and a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right amount of spice and smokiness to keep things interesting. The potatoes soak up all the tasty flavors, making each spoonful satisfying and filling.
I love making this soup because it comes together quickly and fills the house with the best smells. The kielbasa adds a bold, smoky kick that pairs perfectly with the creamy potatoes. I like to use a bit of onion and garlic to build the base, and sometimes I toss in a little shredded cheese or sour cream on top to make it extra cozy. This soup feels simple but special, every time.
When I serve Kielbasa Potato Soup, I usually pair it with some crusty bread or a fresh green salad to balance out the richness. It’s great for a weeknight dinner or anytime you want something easy and delicious. It’s one of those recipes that everyone asks for again and again, probably because it’s so satisfying without any fuss.
Key Ingredients & Substitutions
Kielbasa: This sausage gives the soup its smoky, meaty flavor. If you can’t find kielbasa, smoked sausage or andouille work well as alternatives. For a milder taste, try a chicken sausage.
Potatoes: Yukon Gold or Russet potatoes are best here. Yukon Golds hold their shape and add creaminess, while Russets break down more to thicken the soup.
Cheese: Sharp cheddar adds great flavor and creaminess. You can swap it with Colby Jack or Monterey Jack for a lighter taste. To keep it dairy-free, skip the cheese or use a vegan alternative.
Cream: Heavy cream makes the soup rich and smooth. Half-and-half is a lighter choice, or use coconut milk for a dairy-free twist, though the flavor will change slightly.
Bacon: Adds a salty crunch on top, but you can omit it for a less smoky finish or replace it with crispy fried onions or a sprinkle of smoked paprika.
How Do You Get the Perfect Thick and Creamy Soup Texture?
The key is gently mashing some of the potatoes to thicken the broth without losing that chunky feel.
- When the potatoes are tender, use a potato masher or the back of a large spoon to press down on some pieces right in the pot.
- Don’t mash all the potatoes; keep plenty of chunks for texture.
- Stir well after mashing so the starch spreads, naturally thickening the broth.
- Add cream and cheese slowly over low heat to avoid curdling or separating.
- Keep heat low once cream is added and avoid boiling the soup.
This approach gives you a cozy, thick soup that still has bite and plenty of delicious chunks. It’s simple but makes a big difference in the final feel of your soup!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the soup evenly without burning.
- Sharp chef’s knife – makes chopping potatoes, onions, and kielbasa quick and safe.
- Cutting board – a sturdy surface to prepare all your ingredients.
- Potato masher or wooden spoon – helps mash some potatoes for a creamy texture.
- Ladle – great for serving the soup into bowls without mess.
Flavor Variations & Add-Ins
- Swap kielbasa for smoked sausage or andouille to change the spice level and flavor.
- Add corn kernels or peas for a touch of sweetness and added color.
- Stir in cooked bacon or crumbled sausage for extra smoky, savory bites.
- Top with shredded cheese or sour cream to add creaminess and balance the smokiness.
How to Make Kielbasa Potato Soup
Ingredients You’ll Need:
- 1 lb kielbasa sausage, sliced into rounds
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded carrots (optional)
- 1 cup heavy cream or half-and-half
- 4 slices bacon, cooked and crumbled
- 2 tbsp olive oil or butter
- 2 tsp dried thyme or herb seasoning
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives or green onions for garnish
Time You’ll Need:
This recipe takes about 10 minutes to prep and 30 minutes to cook, for a total of roughly 40 minutes from start to finish. It’s simple enough for a weeknight but filling enough for a hearty meal.
Step-by-Step Instructions:
1. Brown the Kielbasa:
Heat the olive oil or butter in a large pot over medium heat. Add the sliced kielbasa and cook until nicely browned, about 5 minutes. When done, remove the kielbasa from the pot and set it aside.
2. Sauté Onion and Garlic:
Using the same pot, add the chopped onion and minced garlic. Stir and cook until the onion is soft and translucent, around 3-4 minutes, filling your kitchen with a lovely aroma.
3. Add Potatoes and Carrots:
Stir in the diced potatoes and shredded carrots. Give everything a good mix to combine the flavors.
4. Simmer the Soup:
Pour the chicken broth into the pot and bring to a boil. Once boiling, lower the heat and let it simmer until the potatoes are tender, about 15 to 20 minutes.
5. Thicken the Soup:
Lightly mash some of the potatoes directly in the pot with a potato masher or the back of a spoon. This helps thicken the soup while still keeping plenty of chunky potato pieces.
6. Add Kielbasa and Season:
Return the browned kielbasa to the pot along with the dried thyme, salt, and black pepper. Let the soup simmer gently for another 5 minutes so the flavors can meld.
7. Finish with Cream and Cheese:
Turn the heat to low and slowly stir in the heavy cream and shredded cheddar cheese. Mix carefully until the cheese has melted and the soup is creamy and smooth. Avoid boiling the soup after adding dairy to keep it from curdling.
8. Serve and Garnish:
Give the soup a final taste and adjust the seasoning if needed. Serve hot, topped with crispy crumbled bacon and freshly chopped chives or green onions for a fresh, tasty touch.
Can I Use Frozen Kielbasa for This Soup?
Yes, you can use frozen kielbasa, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even browning and cooking throughout the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 7, then cool and refrigerate it for up to 2 days. Reheat gently on the stove over low heat, stirring often, and add extra cream if it needs loosening.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, stirring occasionally for even heating. The soup may thicken in the fridge, so add a splash of broth or cream when reheating if needed.
Can I Substitute Potatoes with Another Vegetable?
Yes! If you want a different texture or lower-carb option, cauliflower florets are a great substitute. Keep in mind it will change the flavor slightly, but still be delicious and hearty.
