Kielbasa Potato Soup
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I first learned this kielbasa potato soup from a weeknight when the fridge needed clearing and I wanted something cozy in 30 minutes. The result: smoky sausage, tender potatoes, and a gently creamy broth that’s both comforting and forgiving. If you like simple, stick-to-your-ribs soups, this version is a fast keeper — and I’ve adapted it over time to make it even easier without losing flavor. For a similar take with extra notes, check out this kielbasa potato soup guide.
Why you’ll love this dish
This soup hits the sweet spot between comfort and convenience. It’s:
- Quick to make — most of the work is chopping.
- Budget-friendly — potatoes and kielbasa stretch a dollar.
- Flexible — swap in turkey kielbasa, vegetarian sausage, or sweet potatoes without losing the core flavor.
- Crowd-pleasing — smoky meat and creamy potatoes are kid-friendly and adult-approved.
“Satisfying, simple, and full of smoky flavor — the kind of soup you want when it’s chilly outside and you don’t want to fuss.” — a regular dinner table review
It’s perfect for weeknight dinners, casual potlucks, or an easy meal prep option that reheats well.
How this recipe comes together
Overview: brown the kielbasa and onion to build flavor, simmer diced potatoes in broth until tender, finish with milk for a gentle creaminess, then season and garnish.
What to expect while cooking:
- Browning the kielbasa and onion gives the broth depth.
- Simmering the potatoes in broth creates a slightly starchy, rich base.
- Adding milk at the end keeps the texture silky; use cream for a richer finish.
- Total active cooking time: ~25–35 minutes.
What you’ll need
- 1 lb kielbasa, sliced (can substitute turkey kielbasa or vegetarian sausage)
- 4–5 potatoes, peeled and diced (or swap in sweet potatoes)
- 1 small onion, chopped (optional: add leafy greens in the final few minutes)
- 4 cups chicken broth (use vegetable broth for a vegetarian take)
- 1 cup milk (or cream for a richer soup)
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Notes:
- If you prefer a cheesier soup, the technique is similar to this 4-ingredient cheddar potato soup — add cheese at the end, off the heat.
- Kielbasa is typically pre-cooked; browning improves flavor rather than cooks raw meat.
Step-by-step instructions
- Prep ingredients: slice kielbasa, peel and dice potatoes, chop the onion.
- Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil if your kielbasa is lean.
- Add sliced kielbasa and cook 3–4 minutes until edges brown. Remove and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 3–4 minutes. Scrape up browned bits.
- Return kielbasa to the pot. Add diced potatoes and pour in 4 cups of chicken broth.
- Bring to a simmer, cover, and cook 12–15 minutes, or until potatoes are fork-tender.
- Reduce heat to low. Stir in 1 cup milk (or cream) and warm gently — do not boil once dairy is added.
- Season with salt and pepper to taste. If adding greens, stir them in for the last 2–3 minutes.
- Serve hot with a sprinkle of chopped parsley.
Quick timing tips: while potatoes simmer you can prep garnishes or warm bread. If you like a thicker soup, mash a cup of the cooked potatoes against the side of the pot and stir.
Best ways to enjoy it
- Bowl it up with crusty bread or a buttered baguette for dunking.
- Pair with a simple green salad to cut the richness.
- Top with shredded cheddar, a dollop of sour cream, or scallions for texture.
- Serve in hollowed-out bread bowls for a cozy presentation at gatherings.
Storage and reheating tips
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Note: soups with milk can separate slightly after freezing; reheat gently and whisk to recombine.
- Reheating: Warm on the stove over low heat until steaming and reach 165°F. If the soup has thickened, stir in a splash of broth or milk to loosen.
For different freezing strategies and reheating suggestions, you can compare these ideas with tips from a classic baked potato soup storage guide.
Food safety: always cool soups to room temperature for no more than two hours before refrigerating.
Pro chef tips
- Brown, don’t burn: Let the kielbasa and onion develop color for deeper flavor, but avoid charring.
- Texture control: For a chunkier soup, leave the potatoes whole; for a creamier mouthfeel, partially mash some cooked potatoes.
- Don’t boil dairy: Once milk or cream is added, keep the heat low to prevent curdling.
- Boost flavor: A teaspoon of smoked paprika or a bay leaf in the simmering broth adds subtle complexity.
- Speed it up: Use baby potatoes (no peeling) or cut potatoes small to reduce cook time.
Creative twists
- Cheesy kielbasa and potato: Stir in sharp cheddar off the heat for a cheesy finish.
- Sweet potato swap: Use sweet potatoes and finish with a pinch of cinnamon for a warm twist.
- Veg-forward: Use vegetarian kielbasa and vegetable broth; add a can of drained cannellini beans for protein.
- Corn and kielbasa: Stir in fresh or frozen corn during the last 5 minutes for a sweeter, crunchy element.
- Slow-cooker: Brown kielbasa and onion, then add to a slow cooker with potatoes and broth. Cook on low 4–5 hours, then add milk at the end.
Your questions answered
Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10 minutes prep and 20–30 minutes cooking, depending on potato size.
Q: Can I use raw sausage instead of kielbasa?
A: Yes, but raw sausage needs to be fully cooked through. Brown and break it up, then ensure it simmers with the potatoes long enough to reach a safe internal temperature (160°F for ground pork/beef mixtures).
Q: Will the milk separate if I freeze the soup?
A: Dairy can separate slightly after freezing. Reheat gently and whisk in a little extra milk or cream to smooth it back out.
Q: How can I thicken the soup?
A: Mash some cooked potatoes in the pot, or make a slurry of 1 tbsp cornstarch mixed with cold water and whisk in over low heat until it thickens.
Q: Is this soup kid-friendly?
A: Yes — the flavors are mild. Remove any spicy seasonings and chop ingredients small for younger kids.
Conclusion
Kielbasa potato soup is a forgiving, quick, and satisfying bowl that’s easy to adapt for different diets and tastes. If you want another take on the classic, check out this hearty version from Kielbasa Potato Soup – Skinny Spatula. For a cheesier, cream-forward variation, I recommend reading the Kielbasa Potato Soup Recipe (Cheesy Sausage Soup) walkthrough. If you’re curious about adding sweet corn to the mix, this Sweet Corn, Kielbasa and Potato Soup – Iowa Girl Eats post offers a tasty inspiration.
Kielbasa Potato Soup
Ingredients
Method
- Slice kielbasa, peel and dice potatoes, and chop the onion.
- Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil if your kielbasa is lean.
- Add sliced kielbasa and cook for 3–4 minutes until edges brown. Remove and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 3–4 minutes. Scrape up browned bits.
- Return kielbasa to the pot. Add diced potatoes and pour in 4 cups of chicken broth.
- Bring to a simmer, cover, and cook for 12–15 minutes, or until potatoes are fork-tender.
- Reduce heat to low. Stir in 1 cup of milk (or cream) and warm gently — do not boil after adding dairy.
- Season with salt and pepper to taste. If adding greens, stir them in for the last 2–3 minutes.
- Serve hot with a sprinkle of chopped parsley.
