Kielbasa and Potato Soup is a hearty and comforting dish that combines smoky slices of kielbasa sausage with tender chunks of potatoes in a warm, flavorful broth. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with just the right mix of savory and filling ingredients.
I love making this soup when I want something easy but satisfying. The kielbasa adds a delicious smoky punch that pairs perfectly with soft potatoes and a touch of seasoning. I usually throw in some onions and garlic to boost the flavor, and sometimes I like to add a little bit of cream or cheese for extra richness—it really makes the soup feel special without any fuss.
One of my favorite ways to serve this soup is with some crusty bread or a simple green salad on the side. It’s also great for leftovers because the flavors just get better over time. Whenever I make this, it quickly becomes a family favorite, perfect for warming up after a busy day or sharing around the table with friends.
Key Ingredients & Substitutions
Kielbasa: This sausage gives the soup its smoky, meaty flavor. If you can’t find kielbasa, smoked sausage or andouille work well too. For a lighter option, try chicken kielbasa.
Potatoes: I like using Yukon Gold or Russet potatoes since they hold their shape yet get soft inside. Sweet potatoes can be a tasty twist if you want a slightly sweeter flavor.
Vegetables: Onion, carrot, and celery form a classic base called mirepoix. If you’re missing one, just add more of the others. Garlic is key for depth but can be adjusted to taste.
Broth & Milk: Chicken broth builds the soup’s body. Vegetable broth is a great swap for a vegetarian-friendly version. Adding milk or half-and-half makes the soup creamy; you can use coconut milk or oat milk if you want dairy-free.
How Can I Get Perfectly Tender Potatoes Without Them Falling Apart?
Potatoes can be tricky because they need to be soft but still hold their shape. Here’s how I handle it:
- Cut potatoes into chunks that are about the same size, so they cook evenly.
- Add potatoes after the broth is boiling, and simmer gently rather than boiling hard to avoid breaking them apart.
- Check potatoes with a fork after about 15 minutes; the soup’s done when they are tender but not mushy.
- Stir gently when adding the kielbasa back in to keep potatoes intact.
This method helps you get a perfect potato texture that’s soft yet sturdy, making the soup comforting and pleasant to eat.
Equipment You’ll Need
- Large soup pot – good for cooking all ingredients evenly and holding the soup as it simmers.
- Sharp knife – makes chopping kielbasa, potatoes, and veggies quick and safe.
- Cutting board – keeps your workspace clean and stable while you prep ingredients.
- Wooden spoon or heatproof spatula – helps stir the soup gently without scratching the pot.
- Measuring cups and spoons – for accurate broth, water, and seasoning amounts.
Flavor Variations & Add-Ins
- Swap kielbasa for smoked sausage or andouille for a spicier kick.
- Add chopped kale or spinach near the end for extra color and nutrients.
- Stir in a handful of shredded cheddar cheese just before serving for creaminess.
- Use sweet potatoes instead of regular potatoes for a slightly sweet and colorful twist.
How to Make Kielbasa and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb kielbasa sausage, sliced into ½ inch pieces
- 4 large potatoes, peeled and cut into large chunks
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup milk or half-and-half (optional for creaminess)
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
For Garnishing:
- 2 green onions, chopped
- Fresh parsley, chopped
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your ingredients, around 30 minutes to cook, and then it’s ready to serve. So plan for roughly 40-45 minutes total from start to finish!
Step-by-Step Instructions:
1. Brown the Kielbasa:
Start by heating the olive oil or butter in a large pot over medium heat. Add the sliced kielbasa and cook for about 5-7 minutes, turning the pieces occasionally until they get nicely browned. Then, take the sausage out and set it aside for now.
2. Cook the Vegetables:
In the same pot, throw in the onion, carrot, and celery. Sauté them for about 5 minutes, until they become soft and smell delicious. Add the minced garlic and cook for another minute, stirring so the garlic doesn’t burn.
3. Simmer the Soup:
Pour in the chicken broth and water. Stir in the potatoes, dried thyme, smoked paprika, salt, and black pepper. Bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for around 20 minutes, until the potatoes are tender.
4. Finish and Serve:
Put the browned kielbasa back into the pot. If you want a creamy touch, stir in the milk or half-and-half gently and warm the soup through, but don’t let it boil to avoid curdling. Taste the soup and add more salt or pepper if you like. Serve the soup hot, topped with chopped green onions and fresh parsley for a fresh pop of color and flavor.
Can I Use Frozen Kielbasa for This Soup?
Yes, you can! Just make sure to thaw it fully in the refrigerator overnight before slicing and cooking. This helps the sausage brown evenly and prevents excess moisture from watering down the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits. Make it a day ahead, store it in the fridge in an airtight container, and gently reheat on the stove. Add a splash of water or broth if it thickens too much.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage—thaw overnight in the fridge and reheat gently on the stove before serving.
Can I Make This Soup Dairy-Free?
Yes! Just skip the milk or substitute with coconut milk, almond milk, or another dairy-free alternative for a creamy texture without dairy.
