Sometimes a Soup Is More Than Just a Soup
Alright, let me paint you a picture: it’s a rainy, gray Thursday, the kind where you’d happily wear wool socks indoors, maybe even two pairs. I’m staring at a fridge with two potatoes, half a Kielbasa sausage (leftover form last weekend’s brunch egg scramble—don’t judge), and a carrot that’s seen better days. Suddenly I’m thinking of my aunt’s warm, just-chunky-enough Kielbasa Potato Soup. Back in Wisconsin, she’d always make a massive batch for family get-togethers, and by the end someone invariably tried to scrape the bottom for just one more spoonful. Honestly, I think it’s part soup, part edible hug—and, if I may say so, the grown-up equivalent of a security blanket.
So anyway, that’s how this soup got me through more than one cold evening (and once an accidentally vegan friend visit – oops). By the way, if you somehow find a potato shaped like a heart, save it, call it destiny, and toss it in for luck.
Why This Soup Ends Up On My Table So Often
I make this Kielbasa Potato Soup pretty much whenever: a) the weather’s being rude, b) I’m feeling peckish but also just want to toss stuff in a pot and c) when family pops by unexpectedly and I need to feed a crowd fast (Lord, why do they never call first?). My family practically stampedes to the table for this—especially my partner, who claims he “doesn’t even like soup that much.” (Apparently, this one doesn’t count as soup. Go figure.) Also, it’s undemanding—unlike certain risottos that shall remain unnamed. Just some chopping, some simmering, and at worst, I end up with extra for lunch the next day.
I’ll admit, sometimes I get salty if the kielbasa gets a little too crisped—but then again, there’s no such thing as bad kielbasa, right?
Ingredients? Mostly Stuff You Probably Already Have
- 1 rope of kielbasa (about 12 oz or 340g) – I usually use smoked, but any kind works; sometimes I just nab whatever’s on sale. Aunt Marlene insisted on the local stuff, but eh, it all ends up tasty.
- 3-4 medium potatoes – Yukon Gold if I’m feeling fancy, russets in a pinch. I’ve even used sweet potatoes, though it does get a bit weirdly sweet.
- 1 large yellow onion, chopped. If you only have red, use it—who’s judging?
- 2–3 carrots, diced. Or a handful (quantity doesn’t matter much unless you’re emotionally invested in carrots).
- 2 cloves garlic, minced (I sometimes cheat and use the jarred kind—it’s fine)
- 4 cups (1 liter) chicken broth – homemade is lovely, but boxed is what I use 99% of the time. Vegetable broth works too.
- 1 cup milk or half-and-half – honestly, whichever’s around. One time I used a splash of cream and it was dangerously rich.
- 2 tablespoon butter or oil (just don’t skip the fat, it’s important)
- Salt and pepper, to taste (be gentle, broth is usually salty already)
- Optional: chopped celery (never really measure, just wing it), bay leaf, a handful of parsley (if you remember)
How I Actually Make It (Messy Kitchen and All)
- Slice the kielbasa into bite-size rounds. I fry them off in a big soup pot with the butter or oil till they start to brown and get those crispy edges you'll want to snitch. Don’t panic if some stick—a little fond is good.
- (This is where I usually sneak a slice.) Drop in the onions, carrots, and optional celery. Stir and cook 5ish minutes—less if you're feeling rushed. They don't need to be perfect.
- Add garlic and give it all a good mix. If stuff is really sticking now, pour a splash of broth to get the good bits off the bottom (deglazing, but casually).
- Next, potatoes in. I chunk them pretty small, so they cook faster (read: impatience). Toss in your broth and, if you’re using, a bay leaf.
- Bring it all to a low simmer—not full-on boil, just enough for the potatoes to get soft (should take about 15–20 min, unless you wander away or get distracted by feed videos. Not that I know anything about that.).
- Fish out the bay leaf, if you used it (don’t bite in, trust me), then pour in the milk or half-and-half. Stir, let it heat through but don’t boil or weird things happen to the dairy.
- Taste and adjust salt and pepper. I always forget at this stage and end up doing it at the table—probably not best practice, but it works.
- Final touch: a handful of fresh parsley if you remembered to grab some. Looks prettier, anyway.
- Spoon it into bowls, hot and savory-smelling. That’s pretty much it.
Notes: Things I’ve Learned By Accident (Mostly)
- If you use smoked paprika, your soup turns a nice golden color and gets slightly spicy. But once I overdid it and it just tasted like chili. Don’t go overboard!
- Don't add the milk/cream before the potatoes are done – otherwise, sometimes it just doesn’t thicken right and you’re left with weird potato bits floating in bland broth. Not the look I was going for.
- A day in the fridge actually does make it taste better (if your household doesn’t eat it all up straightaway)
Sometimes I Change It Up (Not Always With Success)
- Once, I swapped the kielbasa for chorizo – it was good, but honestly, the spices kind of took over. Not my favorite.
- I’ve thrown in a handful of frozen peas at the end for color—nobody complained, so maybe it’s fine?
- Sometimes I mash up some of the potatoes with a spoon right in the pot for a thicker soup. Or, if I’m feeling really ambitious, blend a cup and mix it back in.
What You’ll Need (And What to Do If You Don’t Have It)
- Big soup pot (any heavy-bottomed one will do)
- Sharp-ish knife and chopping board (I have used a paring knife in a rental kitchen once; it worked, but my thumbs hated me.)
- Ladle—if you don’t have one, a big mug works in a pinch (I’ve done it, just go slow so you don’t splash!)
How’s It Keep? (Spoiler: Not Long, But...)
You can stash leftovers in the fridge for up to three days, in theory, and it truly does taste even better the next day when the spices cozy up to each other. But honestly, in my house, someone usually gets up for a midnight snack and it’s gone by morning. Freezes just fine, though I’d skip the dairy if you’re planning to freeze—add it after reheating.
How We Serve It (Or: Bread Makes Everything Better)
I usually ladle up generous bowls and serve them with a heap of crusty bread (sourdough is ideal, but even a hot roll does the trick). Sometimes a sprinkle of shredded cheddar on top if I’m feeling wild. And, totally off-script, my cousin dunks pretzels in hers—said it’s “Midwest fusion.” Not sure if I’m on board, but you do you!
What Not To Rush (Trust Me On This)
- Let the soup simmer until the potatoes are fork-tender. Rushed it once, and the potatoes were crunchy—had to pretend it was intentional. (Nobody bought it.)
- Resist cranking the heat to speed things up, or the milk might curdle. Learned that one the hard way, too.
FAQ: Only Slightly Exaggerated For Effect
- Can I use a slow cooker?
Oh totally, just brown the kielbasa and veggies first, then chuck it all in. Give it about 4 hours on high. I know some folks just dump it all in, but you lose that nice browned flavor. - I’m dairy free, what now?
Just use unsweetened oat milk, almond milk, or honestly skip the dairy entirely—it’ll still be hearty. I tried coconut milk once, but, eh...maybe not for this one. - How spicy is this?
Depends; some kielbasa has a wild side. If you’re heat shy, just skip the paprika or use a milder sausage. - Can I make it vegetarian?
Sure, just use vegetarian sausage and veg broth. Tastes surprisingly good, but you will miss the smoky notes.
For sausage brands and ideas, The Plant-Based School has a list I’ve tried and liked. - What’s the best bread to serve with this?
For me, the crustier the better. Here’s a super simple artisan bread recipe I use when I’m up for baking. - Do I have to peel the potatoes?
Nah, unless you really want silky-smooth soup. I usually leave the skins on—life’s too short and they hold up better, plus extra vitamins.
And there you have it, my everyday, slightly rambling guide to Kielbasa Potato Soup. If you ever end up with leftovers AND a drizzly day, consider yourself lucky. Let me know if you add your own twist—I’m always curious, even if sometimes, on second thought, I don’t take my own advice!
Ingredients
- 12 oz kielbasa sausage, sliced
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoon chopped fresh parsley (for garnish)
Instructions
-
1Heat olive oil in a large pot over medium heat. Add sliced kielbasa and cook until browned, about 4-5 minutes. Remove kielbasa and set aside.
-
2Add onion, carrots, and celery to the pot. Sauté until vegetables are softened, about 5 minutes.
-
3Stir in garlic and dried thyme; cook for 1 minute until fragrant.
-
4Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
-
5Stir in browned kielbasa and heavy cream. Simmer for 5-7 minutes until heated through. Season with salt and black pepper to taste.
-
6Serve hot, garnished with chopped fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!