Cozy Potato Kielbasa Soup Recipe: A Heartwarming Winter Delight
Hearty potato kielbasa soup brings warmth to chilly evenings with its rich, comforting flavors.
Russet potatoes and smoky polish sausage create a delightful blend of textures and tastes.
Savory herbs and creamy broth promise a satisfying meal that fills your kitchen with incredible aromas.
Simple ingredients come together quickly for a no-fuss dinner solution.
Chopped vegetables add nutrition and depth to this classic comfort dish.
Families adore how easily this soup comes together after a long day.
You’ll find yourself craving this soul-warming recipe again and again.
Potato Kielbasa Soup With Rich Flavors Inside
Potato Kielbasa Soup Ingredient Must-Haves
For the Protein:For the Vegetables:For the Seasonings and Liquids:For the Cooking Fats:Directions To Make Potato Kielbasa Soup
Step 1: Sizzle Kielbasa in Olive Oil
Heat olive oil in a large pot over medium heat. Add sliced kielbasa and cook until edges turn golden brown and crispy, about 5-7 minutes.
Transfer browned kielbasa to a plate and set aside.
Step 2: Create Flavor Foundation
In the same pot, toss in:Saute the vegetables until they become soft and release their aromatic flavors, approximately 5 minutes.
Step 3: Build Soup Base
Add diced potatoes to the vegetable mixture. Sprinkle in smoked paprika and drop in a bay leaf.
Stir everything together to distribute seasonings evenly.
Step 4: Simmer and Soften
Pour chicken broth into the pot.
Bring the mixture to a rolling boil, then reduce heat to a gentle simmer. Let the soup cook for 15-20 minutes, allowing potatoes to become perfectly tender.
Step 5: Enrich and Combine
Stir in heavy cream for a luxurious texture. Return the browned kielbasa to the pot and let everything simmer together for an additional 5 minutes.
Step 6: Final Touch and Serve
Season the soup with salt and pepper to your liking. Sprinkle fresh chopped parsley on top for a burst of color and freshness.
Serve hot and enjoy the comforting flavors.
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FAQs
No, kielbasa is a Polish smoked sausage with a distinctive flavor and texture, different from standard breakfast or Italian sausages. It’s typically made from pork and has a smoky, slightly spicy taste.
Yes, you can substitute heavy cream with milk, use low-sodium chicken broth, and add more vegetables like spinach or kale to increase nutritional value. You can also use turkey kielbasa for a leaner protein option.
Yukon gold or russet potatoes are ideal because they hold their shape well during cooking and provide a creamy texture. Red potatoes can also work, but they might become slightly firmer.
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Potato Kielbasa Soup Recipe
- Total Time: 40 minutes
- Yield: 6 1x
Description
Hearty potato kielbasa soup delivers comfort from Polish culinary traditions with robust flavors of sausage and creamy potatoes. Rich ingredients blend seamlessly, offering warm satisfaction that satisfies hunger and warms cold winter evenings.
Ingredients
- 1 lb (454 g) kielbasa sausage, sliced into rounds
- 4 medium russet potatoes, peeled and diced
- 4 cups (946 ml) chicken broth (low-sodium)
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 1 cup (237 ml) heavy cream (optional)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Warm olive oil in a spacious cooking vessel over medium temperature, preparing for flavor development.
- Introduce kielbasa slices, allowing them to caramelize and brown for approximately 5-7 minutes. Transfer browned sausage to a separate plate.
- Utilize the identical pot to sauté aromatic vegetables – onions, garlic, carrots, and celery – until they become translucent and tender, roughly 5 minutes.
- Incorporate diced potatoes, enhancing the mixture with smoky paprika and a fragrant bay leaf, gently stirring to distribute seasonings evenly.
- Stream chicken broth into the vegetable mixture, elevating heat to create a rolling boil. Immediately reduce temperature and allow the soup to simmer, transforming potatoes into soft, creamy morsels over 15-20 minutes.
- Enrich the soup with velvety heavy cream, reintroducing the previously browned kielbasa into the liquid landscape. Let the components meld together through an additional 5-minute gentle simmer.
- Calibrate the flavor profile with strategic salt and pepper adjustments. Conclude by scattering fresh parsley across the surface, adding a vibrant garnish before serving the hearty soup.
Notes
- Swap kielbasa with turkey sausage for a leaner protein option that keeps the soup’s rich flavor profile.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Create a dairy-free version by replacing heavy cream with coconut milk or cashew cream for a similar creamy consistency.
- Enhance nutritional value by adding chopped kale or spinach during the last 5 minutes of simmering for extra vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2.5 g
- Protein: 12 g
- Cholesterol: 40 mg
Jack Monroe
Founder & Recipe Innovator
Expertise
Pacific Northwest cuisine, Single-serving recipe development, Sustainable sourcing and cooking, Modern comfort food
Education
Brightwater
Associate of Applied Science in Culinary Arts
Focus: Sustainable cooking, seasonal ingredients, and food systems education
Jack grew up with a fishing rod in one hand and a cast-iron skillet in the other. After graduating from Brightwater: A Center for the Study of Food, he set out to prove that cooking for one could still taste like a feast.
Jack believes that food should feel real: fresh, fearless, and a little wild, just like the rivers he grew up around. For Jack, every single dish is a small adventure, and the best ones are the ones you can cook with heart, not hassle.