Description
This Kielbasa and Potato Soup is the perfect blend of smoky, creamy, and hearty flavors. Loaded with tender potatoes, savory kielbasa, and a rich cheese-infused broth, this soup is pure comfort in a bowl. Easy to make and incredibly satisfying, it’s perfect for chilly nights, meal prepping, or feeding a hungry crowd.
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced into ½-inch pieces
- 2 cloves garlic, minced
- ½ cup yellow onion, finely diced
- ½ cup carrots, peeled and finely diced
- ½ cup celery, finely sliced
- 4 cups chicken stock
- 1½ pounds potatoes, cubed
- 2 cups heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add the sliced kielbasa and cook until browned, about 5–6 minutes. Remove and set aside.
- In the same pot, sauté garlic, onions, carrots, and celery until fragrant and softened, about 2 minutes.
- Pour in chicken stock and add cubed potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Return the kielbasa to the pot. Stir in heavy cream, shredded cheddar, and Parmesan cheese. Season with salt and pepper.
- Cook on low for another 5–10 minutes, stirring occasionally, until the cheese is melted and the soup reaches a creamy consistency.
- Serve hot, garnished with fresh parsley.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm over low heat to prevent curdling. Avoid boiling.
- Freezing: Freeze before adding the cream and cheese. Add them fresh when reheating for best texture.
- Variations: Add bell peppers, zucchini, or spinach for extra nutrients. Use turkey kielbasa for a leaner version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American