Okay, Let’s Talk About This Kielbasa Potato Soup…

Right, so picture this: it’s absolutely bucketing down outside, proper miserable weather, and all you want is something warm and cozy that feels like a hug in a bowl. That’s when I always bust out this Kielbasa Potato Soup recipe. My kids literally cheer when they smell it simmering. It reminds me of my own grandma’s kitchen, minus the slightly terrifying pressure cooker she always used! This version is way less scary, promise. It’s become such a staple, especially during those long winter months, you know? It just hits the spot.

Why You’ll Probably Make This Again and Again

It’s just *so* comforting: Seriously, potatoes, smoky kielbasa, creamy broth… what’s not to love? Perfect rainy day food.
My family goes nuts for it: Even my picky eater (you know the one!) cleans their bowl. It’s got that magical combination of flavors kids seem to adore.
Pretty darn easy: Okay, there’s some chopping involved (my least favorite part, honestly), but after that, it mostly simmers away doing its own thing. Less stress!
One pot wonder (mostly): Fewer dishes! Hallelujah. Saves me form arguing about whose turn it is to load the dishwasher.
Makes the house smell AMAZING: Like, seriously good. Forget fancy candles.

What You’ll Need (Give or Take)

Here’s the basic rundown. Don’t sweat it if you need to swap things around a bit!

Kielbasa: About 1 pound (around 450g) of Polish kielbasa, the smoked kind. I usually grab the horseshoe shaped one. My dad swore by a specific brand form the local Polish deli, but honestly, the supermarket stuff works just fine too. Slice it into maybe 1/2 inch rounds.
Potatoes: 2 pounds (roughly 900g) of potatoes. Yukon Golds are my fave because they get creamy without turning to complete mush. You can find more about potato types here if you’re curious. But honestly, Russets work too, just be careful not to overcook them into oblivion. Peel ’em (or don’t, I sometimes leave the skin on if they’re clean!) and chop into bite sized cubes, like 3/4 inch maybe?
Onion: 1 medium yellow onion, chopped.
Garlic: 3-4 cloves, minced. Or more! I never measure garlic properly, just whack in what feels right.
Chicken Broth: 4 cups (about 1 liter). Low sodium is usually best so you can control the salt. Veggie broth works too if you prefer!
Heavy Cream: 1 cup (around 240ml). This makes it rich and lovely. Half and half works in a pinch, or even evaporated milk if that’s all you’ve got, though it changes the flavour a tad.
Butter or Olive Oil: 2 tablespoons for sautéing. Whatever you have.
Flour: 2 tablespoons all purpose flour. This helps thicken it up just slightly.
Seasonings: Salt, black pepper, maybe a bay leaf if you’re feeling fancy, a pinch of paprika (smoked is nice!). Sometimes I add a dash of dried thyme or marjoram.
Optional Goodies: Shredded cheddar cheese for topping (highly recommended!), sour cream or Greek yogurt, fresh chopped parsley or chives. Crispy bacon bits are never a bad idea either… just saying.

Alright, Let’s Get Cooking!

Brown the Sausage: Grab a big pot or Dutch oven (love my Dutch oven for this, but any large soup pot is grand). Heat your butter or oil over medium heat. Toss in the sliced kielbasa and cook it until it’s nicely browned on both sides. This usually takes about 5-7 minutes. Don’t rush this bit, the brown bits = flavor! Once it’s browned, scoop it out with a slotted spoon and set it aside on a plate. Try not to eat it all right now (this is where I usually sneak a taste… or three).
Sauté the Veggies: Add the chopped onion to the pot (there should be some fat left form the sausage, add a bit more butter/oil if needed). Cook for about 5 minutes until it starts to soften and get translucent. Then, toss in the minced garlic and cook for another minute until it smells amazing. Careful not to burn the garlic, it gets bitter fast!
Thicken it Up (Slightly): Sprinkle the flour over the onions and garlic. Stir constantly for about a minute. This cooks out the raw flour taste. It might look a bit clumpy or pasty, don’t worry if it looks a bit weird at this stage – it always does!
Broth & Potatoes Time: Gradually whisk in the chicken broth. Pour a little bit in first and whisk like mad to get rid of any flour lumps, then add the rest. Scrape up any browned bits stuck to the bottom of the pot – that’s pure gold! Add the chopped potatoes, the bay leaf (if using), paprika, and any other dried herbs you fancy.
Simmer Away: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. You want the potatoes to get tender, which usually takes about 15-20 minutes. Stir occasionally so nothing sticks. Check a potato piece with a fork; it should be easily pierced but not falling apart.
Creamy Dreamy Finish: Once the potatoes are tender, fish out the bay leaf if you used one. Stir the cooked kielbasa back into the pot. Now, slowly pour in the heavy cream while stirring. Let it heat through gently for a few more minutes, but *don’t* let it come back to a rolling boil after adding the cream, or it might curdle. On second thought… a gentle simmer is fine, just avoid boiling vigorously.
Taste and Season: This is crucial! Give it a good taste. Add salt and freshly ground black pepper until it tastes just right to you. It might need more salt than you think, especially if you used low sodium broth.
Serve it Up!: Ladle that gorgeous Kielbasa Potato Soup into bowls. Now’s the time for toppings! Go wild with shredded cheddar, a dollop of sour cream, and a sprinkle of fresh parsley or chives.

A Few Little Notes I’ve Picked Up

If you want a thicker soup, you can mash some of the potatoes against the side of the pot with your spoon before adding the cream. Or, scoop out a cup of the soup (potatoes and broth), blend it until smooth, and stir it back in. I sometimes do this if I used starchier potatoes.
Don’t chop the potatoes too small or they’ll disintegrate completely. Aim for roughly even sized chunks.
If you *really* want extra smoky flavor, use smoked paprika AND a good quality smoked kielbasa like one form Kowalski (if you can find it!).
Taste as you go! Especially with salt. You can always add more, but you can’t take it away.

Fun Variations I’ve Tried (and One Fail)

Sometimes I like to shake things up:

Cheesy Does It: Stir in a cup or two of sharp cheddar cheese right at the end with the cream until it melts. Glorious.
Veggie Boost: Add a cup of frozen corn or peas during the last 5 minutes of simmering. Sometimes I sauté some chopped carrots and celery with the onions too.
Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños when you sauté the onions.
The Sauerkraut Experiment: Okay, so I once tried adding a load of sauerkraut thinking it would be like a Reuben soup… it was… interesting. Let’s just say it didn’t quite work and overpowered everything else. Maybe just a tiny bit could work? I haven’t been brave enough to try again!

What Pot Should I Use?

A big heavy bottomed pot or a Dutch oven is ideal because it holds heat well and helps prevent scorching. Seriously, a good Dutch oven is worth its weight in gold, but don’t stress if you don’t have one! Any sturdy soup pot that holds at least 5 or 6 quarts will do the job just fine. Just keep an eye on the heat so the bottom doesn’t burn, especially after adding the flour.

Oh, speaking of random kitchen stuff, have you ever tried those silicone pot scrapers? They’re brilliant for getting the last bits out.

Storing the Leftovers (If Any!)

Let the soup cool down completely, then pop it in an airtight container in the fridge. It’ll keep well for about 3-4 days. Though honestly, in my house, it never lasts more than a day or two! I actually think this Kielbasa Potato Soup tastes even *better* the next day after the flavors have had more time to mingle. Reheat gently on the stove or in the microwave. I wouldn’t recommend freezing it though; the potatoes can get a weird texture after thawing, and the cream might separate. It’s just not quite the same.

How We Like to Eat It

We almost always have this with some crusty bread for dipping – essential! A simple green salad on the side makes it feel a bit more balanced, maybe? But mostly, just a big bowl on its own is perfect. My youngest insists on extra cheese, always.

Pro Tips (Learned the Hard Way!)

Don’t boil vigorously after adding cream: I mentioned this before, but seriously. I once got distracted by the phone and let it bubble away, and it went all grainy and separated. So disappointing! Gentle heat is your friend here.
Brown the kielbasa properly: I once tried rushing this step to save time and just tossed the sausage in with the potatoes. Big mistake. It lacked that deep, smoky flavour you get from browning it first. Those few extra minutes are totally worth it.
Use the right potatoes (mostly): While you *can* use starchy Russets, Yukon Golds really do make a difference in texture, they hold their shape better while still being creamy. Waxy potatoes like red potatoes won’t break down enough to make it creamy.

Got Questions? I Might Have Answers!

Can I make this Kielbasa Potato Soup dairy free?
Yeah, probably! You could try using a full fat unsweetened coconut milk or a good quality oat cream instead of the heavy cream. And use olive oil instead of butter. The flavour will be different, obviously, but it should still be tasty! Let me know if you try it.

Is this soup gluten free?
Almost! Just make sure your kielbasa is certified gluten free (most are, but check the label!) and swap the all purpose flour for a gluten free blend or even just skip it – the potatoes will thicken the soup quite a bit on their own, or you can use the blending trick I mentioned in the notes. And check your broth too!

Can I use turkey kielbasa?
Absolutely! Turkey kielbasa works great if you want something a bit lighter. It browns up nicely too.

Help! My soup is too thin!
No worries! Easiest fix is the blending trick: scoop out about a cup of the soup (get lots of potatoes), blend it smooth, and stir it back in. Or, you could make a small slurry with a tablespoon of cornstarch and a couple tablespoons of cold water, then stir that into the simmering soup until it thickens.

Help! My soup is too thick!
That’s an easy one – just thin it out with a bit more chicken broth or even a splash of milk or water until it reaches the consistency you like. Remember it’s soup, not stew… unless you want stew, then carry on!

Kielbasa Potato Soup