Creamy, cheesy and loaded with smoky kielbasa, tender potatoes and carrots, this Kielbasa Potato Soup is dinner in one pot in about 50 minutes. Comfort food at its best!
Confession time. I made this soup, photographed it… and then the pictures sat in my folder since 2017. I have no idea how that happened, because every time I scrolled past them I wanted a bowl all over again.
So now that the mornings are cold and dark again, it finally gets its turn. If you know my One Pot Kielbasa Pasta, you already know how much I love smoked sausage for a quick dinner. This is the same idea in a bowl: brown the kielbasa, simmer the potatoes and veggies, stir in milk and cheddar, done.
Ready to make it? I thought so.
What Is Kielbasa Potato Soup?
Kielbasa potato soup is a creamy, cheesy soup made with browned smoked Polish sausage, potatoes, carrot, celery and onion, simmered in chicken broth and finished with milk and cheddar cheese. You will also see it called kielbasa and potato soup, smoked sausage potato soup or Polish sausage potato soup. Same cozy bowl.
Because kielbasa is already fully cooked, it only needs a few minutes in the pan to brown.
Which Kielbasa Works Best in Soup?
Use a fully cooked smoked kielbasa, one 13 or 14 ounce package is exactly right for this pot. Pork or pork and beef kielbasa has the most flavor, and browning it first gives the whole soup that smoky taste.
Slice the kielbasa into ¼ inch rounds. Thin rounds brown quickly on both sides and fit on a spoon together with a cube of potato. Turkey kielbasa works too, it is just a little leaner and milder.
What Potatoes Should You Use?
Yellow potatoes like Yukon gold are the best choice, because they turn creamy when cooked but still hold their shape in the soup. You need 6 medium potatoes, which is about 2 pounds.
Russets work as well and make the soup a little thicker, because they break down more. Cut the potatoes into ¾ inch cubes so they are all tender at the same time, in about 15 minutes.
How Do You Make It Creamy Without Flour?
This soup uses only 2 cups of broth for 6 potatoes, so the starch from the potatoes, the milk and the melted cheddar make it creamy on their own, with no flour or roux. It comes out silky and hearty, with chunks of potato and kielbasa in every spoonful.
Want it even thicker? Press a few potato cubes against the side of the pot with your spoon before you add the milk. Want it thinner? Add another ½ cup of broth or milk at the end. Since there is no flour, the soup is gluten free as long as your kielbasa and broth are labeled gluten free.
How Do You Keep the Milk and Cheese From Curdling?
Turn the heat down to low before the milk goes in, and do not let the soup boil again after that. Milk has less fat than cream, so it separates easily when it boils, and cheddar turns grainy when it melts too hot.
Shred the cheddar from a block if you can. Bagged shredded cheese is coated so it does not clump, and that coating keeps it from melting smoothly. Stir it in a handful at a time, and taste for salt only at the end, because kielbasa and cheddar are both salty.
Can you use cream instead of milk? Yes, half and half or heavy cream makes an even richer soup and is more forgiving, because it does not curdle as easily. Whole milk is what I use, and it is plenty creamy with the cheddar. Skip skim milk, it makes the soup thin and separates too easily.
How Long Does It Keep, and Can You Freeze It?
Kielbasa potato soup keeps for 4 days in a covered container in the refrigerator. It gets thicker as it sits, so add a splash of milk or broth when you warm it up gently on the stove. Honestly, it tastes even better the next day.
To freeze it, freeze the soup before you add the milk and cheese, for up to 3 months. Thaw it overnight in the refrigerator, warm it up, then stir in the milk and cheddar. Milk soups tend to separate after freezing, and the potatoes get a little softer either way.
What Should You Serve With Kielbasa Potato Soup?
Something to dip in it, that is all it needs. Easy Cheesy Garlic Breadsticks or a loaf of warm crusty bread are perfect for soaking up every last bit, and a simple green salad keeps it from feeling too heavy. I like to finish each bowl with a little extra shredded cheddar, a few shavings of parmesan and fresh parsley.
Kielbasa Potato Soup
Ingredients
- 1 tablespoon olive oil
- 13 to 14 ounces fully cooked smoked kielbasa sliced into ¼ inch rounds
- 1 medium onion diced
- 6 medium yellow potatoes such as Yukon gold, peeled and cut into ¾ inch cubes (about 2 pounds)
- 1 rib celery finely diced
- 1 medium carrot finely diced
- 2 cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1½ cups whole milk
- 1 cup cheddar cheese shredded from a block, plus more for serving
- 1 teaspoon fresh parsley chopped, plus more for serving
- parmesan shavings optional, for serving
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the kielbasa and brown it for 4 to 5 minutes, stirring now and then. Move it to a paper towel lined plate and pour off all but about 1 tablespoon of the fat.
- Lower the heat to medium, add the onion and cook for about 3 minutes until soft.
- Add the potatoes, celery, carrot, chicken broth, garlic powder, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for about 15 minutes until the potatoes are fork tender.
- Turn the heat to low. Stir in the milk and the browned kielbasa and warm for 2 to 3 minutes. Do not let the soup boil once the milk is in.
- Stir in the cheddar a handful at a time until melted, then add the parsley. Taste and season with more salt and pepper if needed. Serve topped with extra cheddar, parmesan shavings and parsley.
Notes
More Cozy Soups
Creamy Potato Soup, the classic version with bacon and cheese and no sausage.
Homemade Panera Broccoli Cheese Soup, a copycat bread bowl favorite you can make at home.
Unstuffed Cabbage Roll Soup, all the flavor of cabbage rolls in a bowl, without the rolling.