If you’re craving a hearty, soul-warming dish that brings comfort and joy in every spoonful, you’ve got to try this Kielbasa Potato Soup Recipe. It’s the perfect blend of smoky kielbasa sausage, tender potatoes, and a creamy, flavorful broth that wraps you up like a cozy blanket on a chilly day. Each bite bursts with rich, savory goodness complemented by fresh dill, making it an all-time favorite for family dinners or casual gatherings. Trust me, once you make this soup, it’ll quickly become your go-to recipe whenever you want to satisfy those comforting soup cravings.
Ingredients You’ll Need
The beauty of this Kielbasa Potato Soup Recipe lies in its simple yet thoughtful ingredients. Each one plays a vital role, contributing to the soup’s amazing texture, warmth, and balanced flavor that makes the dish unforgettable.
- Olive oil: Adds a subtle fruity undertone and helps brown the kielbasa beautifully.
- Kielbasa (14 oz, sliced into half-moons): Infuses the soup with smoky, meaty flavor and a satisfying bite.
- Unsalted butter (2 tablespoons): Creates a rich, silky base for sautéing the leeks and garlic.
- Leeks (2 large, white and light green parts, thinly sliced): Offer a mild onion flavor and lovely sweetness.
- Garlic (4 cloves, minced): Packs a punch of aromatic depth and warmth.
- All-purpose flour (¼ cup): Works as a thickening agent to create that creamy soup texture.
- Russet potatoes (2 pounds, peeled and cut into ½-inch cubes): Provide hearty substance and a velvety element as they cook down.
- Chicken stock (4 cups): Builds a savory, flavorful base with just the right amount of saltiness.
- Whole milk (1 cup): Adds creaminess and softens the flavors.
- Heavy cream (1 cup): Gives a luscious richness that makes the soup feel indulgent.
- Kosher salt (2 teaspoons, plus more to taste): Enhances every ingredient’s flavor perfectly.
- Fresh dill (2 tablespoons, finely chopped, for serving): Brings a bright, herbaceous finish that contrasts beautifully with the smoky kielbasa.
How to Make Kielbasa Potato Soup Recipe
Step 1: Cook Kielbasa
Start by heating olive oil in a large pot over medium heat. Add your sliced kielbasa and cook it until it’s lightly browned on both sides, about 5 minutes. This step is where those smoky aromas start to fill your kitchen. Once golden and fragrant, scoop the kielbasa out with a slotted spoon and set it aside; it’ll rejoin the soup later for that irresistible meaty kick.
Step 2: Sauté Aromatics
Next, melt the unsalted butter in the same pot. Toss in the thinly sliced leeks and cook them down until they’re tender and softened, about 5 minutes, stirring occasionally so they don’t brown too much. Then stir in the minced garlic and cook for just another minute to release its fragrance without burning it.
Step 3: Make Roux
Sprinkle the all-purpose flour evenly over your leek and garlic mixture. Stir well to coat everything. Cooking this for 1 to 2 minutes helps to eliminate that raw flour taste while starting to thicken your soup — this is the secret to a perfectly creamy texture that clings to every spoonful.
Step 4: Cook Potatoes
Now it’s time to add the cubed potatoes. Stir them into the roux-coated mixture, then slowly pour in the chicken stock while stirring constantly to avoid lumps. Bring this to a gentle simmer and let it cook for 12 to 15 minutes or until the potatoes are tender when pierced with a fork. This slow simmer builds the base flavors and gives the potatoes time to soften perfectly.
Step 5: Add Dairy and Season
Once the potatoes are tender, stir in the whole milk, heavy cream, and kosher salt. Simmer gently for about 5 minutes to warm everything through—avoid boiling at this point, or the cream might separate. This step adds luxurious creaminess, making the soup irresistibly smooth.
Step 6: Combine Kielbasa and Final Seasoning
Return the browned kielbasa to the pot, stirring it into the creamy potato mixture. Let everything simmer together for an additional 2 minutes to marry the flavors fully. Give the soup a final taste and adjust salt if needed. Now your Kielbasa Potato Soup Recipe is ready for serving!
How to Serve Kielbasa Potato Soup Recipe
Garnishes
Fresh dill is an absolute must as it adds a pop of vibrant color and a fresh, herbaceous note that complements the richness of the soup perfectly. Sprinkle it generously on top just before serving for the best effect. You could also add a dollop of sour cream or a sprinkle of crispy bacon bits for extra flair.
Side Dishes
This soup shines best with a side of crusty artisan bread or warm, buttery dinner rolls that are perfect for soaking up every delicious drop. For a lighter accompaniment, serve it alongside a crisp green salad dressed with a simple vinaigrette to balance the creaminess.
Creative Ways to Present
For a fun twist, ladle the soup into hollowed-out sourdough bread bowls for a dramatic, rustic presentation that makes the meal feel extra special. You can also serve it in wide, shallow bowls topped with a sprinkle of cheese and green onions for gorgeous texture and color contrast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and believe me, you might!), store the soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating.
Freezing
This Kielbasa Potato Soup Recipe freezes well. Transfer cooled soup into freezer-safe containers, leaving some room at the top for expansion, and freeze for up to 3 months. Keep in mind that the potatoes might soften slightly after thawing, but the flavor will remain delicious.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking and to reincorporate any separated cream. Avoid boiling to maintain the soup’s creamy texture. If the soup thickens too much, add a splash of milk or chicken stock to loosen it up.
FAQs
Can I use a different type of sausage instead of kielbasa?
Absolutely! While kielbasa is traditional and offers a distinctive smoky flavor, you can substitute it with smoked Andouille or even a sweet Italian sausage depending on your preference. Just make sure it’s pre-cooked or fully cooked in the soup to ensure safety and flavor.
Is it possible to make this soup dairy-free?
Yes, you can swap the butter with olive oil, and replace the milk and heavy cream with coconut milk or a nut-based milk like cashew for creaminess. The soup won’t taste exactly the same but will still be deliciously comforting with a slightly different flavor profile.
Can I use other types of potatoes?
Russet potatoes are ideal because they break down slightly and thicken the soup nicely. However, Yukon Gold potatoes also work well as they hold their shape better, resulting in more potato chunks in your soup.
How thick should the soup be?
The soup should be creamy and thick enough to coat the back of a spoon but still ladleable. If it’s too thick, add a little more chicken stock or milk until you reach your desired consistency.
Can this soup be made in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by browning the kielbasa and sautéing the leeks and garlic beforehand, then adding everything to the slow cooker. Cook on low for about 6 hours or on high for 3-4 hours until potatoes are tender. Add the dairy near the end to avoid curdling.
Final Thoughts
Making this Kielbasa Potato Soup Recipe is like wrapping yourself in a warm hug—rich, hearty, and incredibly satisfying. From the first simmer to the final sprinkle of fresh dill, every step brims with love and flavor. I encourage you to give this recipe a try and watch it become a cherished staple in your kitchen that brings smiles and comfort to any mealtime. Happy cooking!
Print
Kielbasa Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
This hearty Kielbasa Potato Soup combines tender russet potatoes, flavorful kielbasa sausage, and aromatic leeks in a creamy broth enriched with whole milk and heavy cream. Perfect for a comforting meal, this soup is finished with fresh dill and is ideal served with crusty bread.
Ingredients
Meats
- 14 oz kielbasa, sliced into half-moons
Produce
- 2 large leeks, white and light green parts only, thinly sliced
- 4 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons fresh dill, finely chopped (for serving)
Dairy
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 cup heavy cream
Pantry
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 2 teaspoons kosher salt, plus more to taste
Instructions
- Cook Kielbasa: Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, about 5 minutes. Use a slotted spoon to remove the kielbasa and set aside, leaving the fat in the pot.
- Sauté Aromatics: Add unsalted butter to the same pot and melt over medium heat. Stir in the sliced leeks and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Make Roux: Sprinkle the all-purpose flour over the leek and garlic mixture, stirring constantly to coat evenly. Cook the mixture for 1-2 minutes to eliminate the raw flour taste, ensuring it forms a light roux to thicken the soup.
- Cook Potatoes: Stir in the cubed potatoes, coating them with the roux mixture. Slowly pour in the chicken stock while stirring to combine. Bring the mixture to a simmer and cook until the potatoes are tender when pierced with a fork, approximately 12 to 15 minutes.
- Add Dairy and Season: Stir in the whole milk, heavy cream, and kosher salt. Heat the soup gently, allowing it to simmer for about 5 minutes. Avoid boiling to prevent curdling.
- Combine Kielbasa and Finish: Return the browned kielbasa to the pot and stir to incorporate. Simmer the soup together for an additional 2 minutes to meld flavors. Taste and adjust seasoning with more salt if needed.
- Serve: Ladle the soup into bowls, garnish with fresh chopped dill, and serve hot. Best enjoyed with crusty bread for dipping.
Notes
- Make sure to peel and cube the potatoes evenly for uniform cooking.
- Do not boil the soup after adding dairy to avoid curdling.
- Fresh dill adds brightness; if unavailable, parsley can be used as a substitute.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a thicker soup, reduce the chicken stock slightly or add a bit more flour during the roux step.
