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Potato Kielbasa Soup

A creamy and hearty soup made with tender kielbasa, creamy potatoes, and fresh vegetables, perfect for cozy evenings and feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: Eastern European
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil Extra-virgin recommended for flavor.
  • 1 pound beef kielbasa, cut into ½ inch pieces Choose a good-quality kielbasa for the best flavor.
  • 2 cloves garlic, minced Fresh garlic elevates the dish.
  • ½ cup yellow onion, finely diced White onion can be used too.
  • ½ cup carrots, peeled and finely diced About 2 large carrots; adds sweetness.
  • ½ cup celery, finely sliced Adds freshness and depth.
  • 4 cups chicken stock Homemade or low-sodium store-bought works well.
  • 1½ pounds potatoes, cut into cubes Yukon Gold recommended for creaminess.
  • 2 cups heavy cream or whole milk Heavy cream yields a richer soup.
  • 2 cups shredded cheddar cheese Sharp cheddar gives it a nice bite.
  • ½ cup shredded parmesan cheese For added umami.
  • ½ teaspoon kosher salt Adjust according to taste.
  • ¼ teaspoon black pepper Freshly ground is best.
  • ¼ cup chopped parsley For garnish and color.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add kielbasa and sauté for 5-7 minutes until browned.
  3. Stir in garlic, onion, carrots, and celery; cook for 5-6 minutes until softened.
  4. Pour in chicken stock and add potatoes; bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are fork-tender.
  5. Incorporate cream and both cheeses, season with salt and pepper; simmer for 3-5 minutes until heated through and cheese has melted.
  6. Ladle soup into bowls, garnish with parsley, and serve.

Notes

For best flavor, use high-quality ingredients. Store leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 3 months.