This kielbasa potato soup is super comforting with chunky bites of juicy kielbasa sausage mixed into this creamy potato soup.
Recipe Highlights
- Kielbasa sausage adds a special touch with its spices and juices flowing through the soup. It adds a special touch in flavor but the sausage also change in texture that’s different than the chunks of potato.
- Easy to make! You don’t have to be a chef of any sort to make this kielbasa potato soup.
- Many ingredients you probably already have around the house.
Ingredients you’ll need
- Kielbasa sausage
- Yukon gold potatoes, they are the creamiest but you can sub with any other you’d like.
- Onion
- Garlic
- All-purpose flour
- Chicken broth
- Milk
- Heavy cream
- Butter
- Oil for cooking
Important tips before starting
- You’re cooking with dairy, so it’s important to watch the heat. Dairy can curdle when it’s over heated or cooked too long and it changes the texture of the soup, yet the taste will remain the same.
- Any sausage will work with this recipe. There are beef and pork kielbasa sausages in the grocery stores.
Storage
- The smaller you dice the potatoes the better. They will cook faster that way.
This stores very well but I do not recommend freezing it due to the potatoes and the dairy. Technically you could, but after thawing the textures change and you’ll lose that creaminess you had when the soup is first made.
In the refrigerator, it’ll remain the same. Simply heat it up and enjoy. It’ll keep 2-3 days, store in an airtight container.
Recipes to serve with potato soup
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Kielbasa Potato Soup
Ingredients
- 14 ounce pork kielbasa (sliced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced or pressed)
- 2-3 tablespoon butter
- 1/3 cup all-purpose flour
- 4 cup chicken broth
- 2 cup milk
- 2.5 pound Yukon gold potatoes (diced small)
- 3/4 cup heavy cream
- salt & pepper to taste
Instructions
- Start by prepping everything before cooking.
- Add a little oil to a pot on medium high heat and sear the sausage. Remove the sausage once seared then add in the onions and garlic. Add a little more oil if needed then cook until softened and light browning. Note, you can add light salt and pepper throughout the cook or wait until the end.
- Lower the heat the medium, then add in the butter. Once the butter has melted, toss in the flour then begin cook the flour with the onions and garlic. After a minute, slowly begin to pour in the chicken broth and milk. After adding both, add the potatoes and sausage into the soup.
- Cover the pot and turn on medium-low heat. After every 5 minutes or so, stir the pot to prevent sticking. It'll take about 15-20 minutes for the potatoes to soften, depending on how small you diced them. When they are soft, turn off the heat. Pour in the heavy cream and lastly taste for salt and pepper.
- When finished, you can blend a portion of the soup in a blender or use an immersion blender. Only a little bit if you like a chunky soup but blend everything if you like the soup without chunks and creamy.
- Allow to cool a bit before serving and enjoy.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.