Kielbasa and Potato Soup is a hearty and comforting dish that’s perfect for chilly days. It’s filled with tender chunks of creamy potatoes, smoky kielbasa sausage, and a flavorful broth that brings everything together. This soup has a wonderful mix of textures and tastes that make it both filling and satisfying.
I love making this soup when I want something simple but full of flavor. The kielbasa adds a nice smoky kick that pairs so well with the soft potatoes and subtle spices. One of my favorite tricks is to let the soup simmer long enough so the potatoes almost melt into the broth, creating a thick and cozy base that feels like a warm hug in a bowl.
This soup is great served with a slice of crusty bread or a light side salad to balance the richness. It’s also a recipe I keep coming back to because it’s easy to make ahead and tastes even better the next day. Whenever I share it with friends or family, they always ask for seconds—a sure sign of a winner in my book!
Key Ingredients & Substitutions
Kielbasa: This smoked sausage adds a rich, smoky flavor to the soup. If you can’t find kielbasa, smoked sausage or andouille work well. For a lighter option, try turkey sausage.
Potatoes: I like using russet or Yukon gold potatoes for their creamy texture when cooked. You can also use red potatoes but they’ll hold their shape more.
Cheddar cheese: Sharp cheddar gives a nice tang and melt. If you want a milder cheese, try Monterey Jack or Colby. For a dairy-free option, skip the cheese or use a plant-based alternative.
Cream: Heavy cream makes the soup smooth and rich, but half-and-half is a good lighter substitute. For a dairy-free version, coconut milk or oat cream can be used.
How Do You Get the Perfect Creamy and Thick Soup?
The key is how and when you add ingredients. First, cook the kielbasa until browned to build flavor. Then soften onions and garlic to release sweetness. When you add potatoes and broth, simmer until potatoes are tender but not mushy.
- Stir the cheese and cream in slowly and keep stirring to avoid curdling.
- Let the soup simmer gently after adding dairy to thicken the base.
- If it’s too thick, add a little more broth or milk; too thin, let it reduce a bit longer.
Patience while simmering makes a huge difference. Also, slicing potatoes thin helps them cook through evenly and release just enough starch for creaminess.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning kielbasa and simmering soup evenly.
- Sharp knife – makes slicing potatoes and kielbasa quick and safe.
- Cutting board – gives you a steady surface for chopping veggies and meat.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pot.
- Ladle – helps serve the soup easily into bowls without mess.
Flavor Variations & Add-Ins
- Try smoked sausage instead of kielbasa for a different but similar smoky taste.
- Add diced bell peppers or celery with the onions for extra crunch and sweetness.
- Use pepper jack cheese instead of cheddar if you like a bit of spicy heat.
- Stir in cooked corn kernels or peas near the end for a pop of color and mild sweetness.
How to Make Kielbasa and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb kielbasa sausage, sliced into 1/2-inch pieces
- 4 medium potatoes, peeled and thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded carrots
- 1 cup heavy cream or half-and-half
- 2 green onions, sliced (for garnish)
Other Ingredients:
- 2 tablespoons butter
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Optional: Crushed red pepper flakes for a bit of heat
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. In total, plan for about 40 minutes from start to finish, including browning the kielbasa, simmering the potatoes, and melting the cheese into a creamy soup.
Step-by-Step Instructions:
1. Brown the Kielbasa:
Heat the butter in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for about 5 minutes, turning occasionally, until browned on both sides. Remove the kielbasa from the pot and set aside.
2. Cook the Aromatics and Vegetables:
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more until fragrant. Then stir in the sliced potatoes and shredded carrots, mixing well.
3. Make the Soup Base:
Pour in the chicken broth and bring everything to a boil. Reduce heat to low and let it simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Add Kielbasa and Creamy Ingredients:
Return the browned kielbasa to the pot. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup becomes creamy. Add dill, salt, and pepper to taste. If you like a bit of heat, sprinkle in some crushed red pepper flakes now.
5. Finish and Serve:
Simmer the soup gently for 5 more minutes, stirring occasionally, to thicken and allow flavors to blend. Ladle the warm soup into bowls and garnish with sliced green onions. Serve it hot with crusty bread or crackers on the side for a perfect cozy meal.
Can I Use Frozen Potatoes or Pre-Cut Veggies?
Yes! Just make sure frozen potatoes are thawed before adding so they cook evenly. Pre-cut veggies can save time—add them as directed in the recipe and adjust cooking time if needed.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Store Leftovers?
Store any leftovers in the fridge in a sealed container for up to 3 days. When reheating, stir occasionally and add a splash of broth or cream if the soup has thickened too much.
Can I Substitute the Kielbasa?
Yes, smoked sausage or andouille sausage are excellent alternatives. For a lighter option, turkey kielbasa or chicken sausage work well, too!
