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
Scale
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.
