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Kielbasa Potato Soup Recipe

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★★★★★

4.9 from 135 reviews

This hearty Kielbasa Potato Soup combines tender slices of browned kielbasa with tender potatoes, white beans, and aromatic vegetables simmered in a flavorful chicken broth enriched with cream cheese and fresh dill. Perfect for a comforting and filling meal on chilly days, this soup delivers a satisfying blend of smoky, savory, and creamy flavors in every spoonful.

Ingredients

Scale

Meat and Vegetables

  • 1 tbsp olive oil
  • 1 pound kielbasa, sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and cut into half-moons
  • 5 medium waxy potatoes, peeled and cut into bite-sized pieces

Seasonings and Extras

  • 1 tsp sweet paprika
  • 1 tsp dried marjoram
  • 1 can (14 oz/400 g) white beans, drained and rinsed
  • 5 cups chicken broth
  • ½ cup cream cheese, at room temperature
  • ½ tsp black pepper
  • 2 tbsp chopped dill

Instructions

  1. Preparation: Slice the kielbasa sausages. Peel and cut the potatoes into bite-sized pieces. Peel and chop the carrots into half-moons. Dice the onion, mince the garlic cloves, and chop the dill. Having all ingredients prepped will make the cooking process smooth and efficient.
  2. Browning Kielbasa: Heat olive oil over medium heat in a large pot. Add the sliced kielbasa and cook, stirring occasionally, for about 5 minutes until browned and fragrant. Remove the kielbasa from the pot and set aside to maintain its texture.
  3. Sautéing Aromatics: In the same pot, add the diced onion, minced garlic, and sliced carrots. Sauté for approximately 3 minutes until the onions are translucent and the carrots begin to soften, which builds the base flavor for the soup.
  4. Simmering Soup: Stir in the peeled potatoes, white beans, sweet paprika, and dried marjoram, mixing well to combine the flavors. Pour in the chicken broth, then cover the pot and bring everything to a boil. Once boiling, reduce heat to medium-low and let the soup simmer gently for 15 minutes, allowing the potatoes and vegetables to cook through and flavors to meld.
  5. Incorporating Cream Cheese and Kielbasa: Remove the lid and stir in the cream cheese until fully melted and incorporated, lending the soup a creamy texture. Return the browned kielbasa slices to the pot and stir to distribute evenly. Taste the soup and adjust the salt level as desired.
  6. Final Touches and Serving: Finish the soup by adding black pepper and freshly chopped dill for a bright, herby flavor. Serve hot and enjoy a delicious, comforting bowl of Kielbasa Potato Soup.

Notes

  • Use waxy potatoes like Yukon Gold or red potatoes for better texture that holds up during simmering.
  • For a richer soup, substitute some or all of the chicken broth with vegetable broth.
  • If you prefer a thicker soup, mash some of the potatoes in the pot after simmering.
  • This soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
  • Use fresh dill if available for the best flavor, but dried dill can be a substitute in a pinch.

Keywords: Kielbasa soup, Potato soup, Creamy kielbasa soup, Polish soup recipe, Sausage and potato soup

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