Description
Kielbasa Potato Soup is a comforting and hearty dish that combines smoky kielbasa and tender potatoes in a creamy broth, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoonolive oil
- 1pound kielbasa, sliced into½-inch pieces
- 2cloves garlic, minced
- ½ cupyellow onion, finely diced
- ½ cupcarrots, peeled and finely diced (about2large carrots)
- ½ cupcelery, finely sliced (2–3stalks)
- 4 cupschicken stock
- 1½pounds potatoes, cubed
- 2 cupsheavy cream or whole milk
- 2 cupsshredded cheddar cheese
- ½ cupshredded Parmesan cheese
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupfresh parsley, chopped
Instructions
- Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sliced kielbasa and cook for about 5-6 minutes until browned.
- Add the minced garlic, diced onions, carrots, and celery to the pot. Cook for about 2 minutes until fragrant.
- Pour in the chicken stock and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Return the cooked kielbasa to the pot. Add the heavy cream or whole milk, cheddar and Parmesan cheeses, salt, and pepper. Stir well and cook over low heat for 5-10 minutes until creamy.
- Adjust seasoning if needed, garnish with fresh parsley, and serve hot.
Notes
Quality ingredients matter; use fresh vegetables and high-quality kielbasa.
Store leftovers in an airtight container in the fridge for up to 3 days.
This soup freezes well; leave out the cream until reheating.
Garnish with fresh herbs or crispy bacon bits for added flavor.
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 30g
- Protein: 20g