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Kielbasa Potato Soup Recipe

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3.9 from 11 reviews

This hearty Kielbasa Potato Soup is a comforting and flavorful dish combining crispy kielbasa sausage, tender potatoes, and rich cheddar cheese in a creamy broth. Perfect for cozy weeknight dinners, this soup is easy to prepare and packed with savory goodness.

Ingredients

Sausage and Vegetables

  • 1 tablespoon olive oil
  • 300 g (10.5 oz) kielbasa sausage, cut into bite-size pieces
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon red chilli flakes

Main Ingredients

  • 750 g (1 1/2 lb) potatoes, peeled and cubed
  • 1.25 litres (5 cups) chicken stock
  • 300 ml (1 1/4 cups) full-fat milk
  • 100 g (3.5 oz) cheddar cheese, grated
  • 30 g (1/2 cup) fresh parsley, roughly chopped

Seasoning

  • Salt and pepper to taste

Instructions

  1. Cook the Kielbasa: Heat the olive oil in a large pot or Dutch oven over medium heat. Fry the kielbasa pieces for 4-5 minutes until slightly crispy. Remove the sausage using a slotted spoon and set aside.
  2. Sauté Vegetables: In the same pot with the leftover oil, add diced onion, carrot, and celery. Cook for about 5 minutes until the vegetables soften.
  3. Add Garlic and Spices: Stir in the finely chopped garlic and red chili flakes, cooking for another minute until fragrant.
  4. Cook Potatoes in Stock: Add the peeled and cubed potatoes along with the chicken stock to the pot. Bring to a boil, then lower the heat and cover. Simmer for 10-12 minutes until the potatoes are fork-tender.
  5. Temper the Milk and Add Kielbasa: Take a ladle of hot soup and mix it with the full-fat milk in a separate bowl to gently warm the milk. Pour this mixture back into the soup along with the cooked kielbasa pieces.
  6. Add Cheese and Thicken: Stir in the grated cheddar cheese until it melts completely, then simmer the soup for an additional 2-3 minutes until slightly thickened.
  7. Finish and Serve: Stir in the freshly chopped parsley. Season the soup with salt and pepper to taste. Divide into bowls and serve hot, optionally garnished with extra grated cheddar cheese on top.

Notes

  • Tempering the milk prevents it from curdling when added to the hot soup.
  • You can substitute kielbasa with any smoked sausage of your choice.
  • For a spicier kick, increase the amount of red chili flakes or add a pinch of cayenne pepper.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To make the soup thicker, mash some of the cooked potatoes in the pot before adding the milk and kielbasa.

Find it online: https://dishcooks.com/kielbasa-potato-soup-recipe/