Ultimate Kielbasa Potato Soup
This Kielbasa Potato Soup is a hearty and comforting dish, perfect for chilly evenings. It combines creamy potatoes, savory kielbasa, and a touch of richness to create a flavorful and satisfying soup that's easy to make and sure to become a family favorite.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Potato masher or immersion blender
- Whisk
- Ladle
- Soup bowls
Ingredients
- 1 pound smoked kielbasa, sliced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup milk
- ΒΌ cup heavy cream optional
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped green onions, crumbled bacon
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the sliced kielbasa and cook until browned and slightly crispy, about 5-7 minutes. Remove the kielbasa from the pot and set aside, leaving rendered fat in the pot.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Scrape the bottom of the pot to loosen any browned bits.
- Add the cubed potatoes to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Use a potato masher or an immersion blender to partially mash some of the potatoes for a creamier texture. Alternatively, remove 1-2 cups of soup and blend separately, then return to the pot.
- Stir in the milk and heavy cream (if using) and heat through gently. Do not boil.
- Return the cooked kielbasa to the pot and heat through.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings.
Notes
For a richer flavor, use smoked kielbasa. Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape. To prevent curdling, avoid boiling the soup after adding milk or cream. Leftovers can be stored in the refrigerator for up to 3 days. Soup tastes even better the next day.