Hearty Potato Kielbasa Soup

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When comfort food calls, nothing hits the spot quite like a warm bowl of Potato Kielbasa Soup. Rich, creamy, and deeply satisfying, this rustic soup blends smoky kielbasa sausage with buttery chunks of potatoes in a seasoned broth that feels like a warm hug on a chilly day. Whether you’re cooking for the family or craving a fuss-free meal after a long day, this soup brings cozy, home-cooked goodness to your table in under an hour.

With its balance of creamy texture, hearty ingredients, and bold flavors, Potato Kielbasa Soup is perfect for any night of the week. It’s simple enough for a weeknight dinner, yet impressive enough to serve to guests. Pair it with some crusty bread or a side salad, and you’ve got a soul-warming meal that’s both filling and flavorful.

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Ingredients for this Potato Kielbasa Soup

• 1 tablespoon olive oil or butter
• 14 oz kielbasa sausage, sliced into rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups diced Yukon gold potatoes (about 4 medium)
• 4 cups low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon smoked paprika (optional for added depth)
• 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (for garnish)

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How to Make Potato Kielbasa Soup

Step 1: Sauté the Kielbasa and Aromatics

Heat the olive oil or butter in a large soup pot over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, about 5–7 minutes. Remove the kielbasa and set it aside, leaving the flavorful drippings in the pot.

Add the diced onion to the same pot and cook for 3–4 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

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Step 2: Simmer the Potatoes

Add the diced potatoes, dried thyme, smoked paprika (if using), and a generous pinch of salt and pepper to the pot. Pour in the chicken broth and bring everything to a boil. Once boiling, reduce heat to a simmer, cover, and let it cook for about 15 minutes or until the potatoes are fork-tender.

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Step 3: Add Creamy Goodness

Return the cooked kielbasa to the pot. Stir in the milk and heavy cream. Simmer uncovered for an additional 5–10 minutes to allow the soup to thicken slightly and the flavors to meld together. Taste and adjust seasoning with more salt and pepper if needed.

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Step 4: Serve and Garnish

Ladle the hot soup into bowls and top with chopped fresh parsley. Serve with slices of warm, crusty bread or rolls for dipping. Each bite delivers smoky, savory, and creamy goodness that’ll make you reach for a second helping.

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Storage, Nutrition, and FAQs

Storage Instructions

Potato Kielbasa Soup stores beautifully, making it ideal for meal prep or leftovers.

• Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
• Freezer: This soup can be frozen, but keep in mind that the cream may slightly separate upon reheating. Freeze in individual portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop, stirring to bring back its creamy texture.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 370
• Protein: 14g
• Carbohydrates: 28g
• Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Fiber: 3g
• Sugar: 4g
• Sodium: 920mg
  Note: Nutrition will vary depending on sausage brand and cream type used.

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Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes! Swap out the milk and cream for unsweetened non-dairy alternatives like oat milk and coconut cream for a creamy, dairy-free version.

2. What kind of potatoes work best?

Yukon gold potatoes are ideal because they hold their shape and add a buttery texture. Russets will also work but break down more, resulting in a thicker soup.

3. Can I use turkey or chicken sausage instead of kielbasa?

Absolutely. Leaner sausage options like chicken kielbasa or turkey sausage still add great flavor with less fat.

4. Is this soup gluten-free?

Yes, if your kielbasa and broth are certified gluten-free. Always double-check labels for hidden gluten.

5. How do I thicken the soup more?

You can mash a few of the potatoes directly in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer until thickened.

6. Can I add vegetables to this recipe?

Definitely! Carrots, celery, or corn are great additions and add extra nutrition and color.

7. What sides pair well with this soup?

Warm bread, a light green salad, or roasted vegetables make excellent sides.

8. Can I make this soup in a slow cooker?

Yes, cook everything (except cream and milk) on low for 6–7 hours or high for 3–4. Stir in dairy during the last 30 minutes.

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