Description

If you’re craving a warm, hearty, and flavorful meal, this Kielbasa Potato Soup is the perfect comfort food! Packed with smoky kielbasa, creamy potatoes, and savory broth, this dish comes together easily with simple ingredients you likely already have in your kitchen. Whether you make it on the stovetop or in a slow cooker, this soup is filling, budget-friendly, and ideal for family dinners or meal prep. Serve it with crusty bread or a fresh side salad for a complete and satisfying meal!

Ingredients

For the Soup:

1 tablespoon olive oil
1 pound kielbasa, sliced into rounds
1 medium onion, diced
3 cloves garlic, minced
4 medium Yukon Gold potatoes, diced (or Russet for a creamier texture)
4 cups chicken broth (low-sodium preferred)
1 cup milk (or heavy cream for extra richness)
1 teaspoon smoked paprika
1 teaspoon thyme (dried or fresh)
½ teaspoon black pepper
½ teaspoon salt (adjust as needed)
2 cups kale or spinach, chopped (optional, for added nutrition)
½ cup sour cream (optional, for creaminess)
½ cup shredded cheddar cheese (optional, for garnish)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Kielbasa

In a large pot or Dutch oven, heat olive oil over medium heat.
Add sliced kielbasa and cook for 5 minutes, stirring occasionally, until browned. Remove from the pot and set aside.

Step 2: Cook the Vegetables

In the same pot, add diced onions and cook for 2-3 minutes, until softened.
Stir in garlic, and cook for another 30 seconds until fragrant.

Step 3: Simmer the Soup

Add potatoes, chicken broth, smoked paprika, thyme, salt, and black pepper to the pot.
Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Step 4: Blend for a Creamy Texture (Optional)

If you prefer a thicker soup, use an immersion blender to blend about 1/3 of the soup (or mash some of the potatoes with a spoon).

Step 5: Add Final Ingredients

Stir in the milk (or heavy cream) and return the kielbasa to the pot.
If using, add chopped kale or spinach and let simmer for 5 minutes, until wilted.

Step 6: Serve & Enjoy!

Stir in sour cream, if using, for extra creaminess.
Ladle into bowls and garnish with cheddar cheese, fresh parsley, or extra black pepper.
Serve warm with crusty bread or a side salad.

Notes

For a Slow Cooker Version:
- Add all ingredients except milk, kale, and sour cream to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Stir in milk, kale, and sour cream during the last 30 minutes before serving.
Storage & Freezing:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months (omit dairy if freezing and add later when reheating).
Ways to Make it Healthier:
- Use turkey kielbasa instead of regular kielbasa for a lower-fat option.
- Swap heavy cream for almond or oat milk for a dairy-free version.
- Add more vegetables like carrots, celery, or bell peppers for extra nutrients.

Prep Time: 10 min
Cook Time: 30 min
Category: dinner
Cuisine: Eastern European / Comfort Food

Nutrition

Serving Size: Serves 4-6 people
Calories: 320
Sodium: 780mg
Fat: 15g
Carbohydrates: 32g
Fiber: 4g
Protein: 16g