If you’re craving a cozy, hearty bowl of comfort, look no further than this Kielbasa Potato Soup Recipe. Imagine tender chunks of russet potatoes swimming in a creamy, rich broth, interspersed with flavorful, smoky slices of kielbasa and the subtle sweetness of leeks and garlic. Every spoonful feels like a warm hug, making it the perfect meal for chilly evenings or anytime you want a nourishing, soul-satisfying dish. This Kielbasa Potato Soup Recipe brings together simple ingredients in a way that feels truly special and homey.
Ingredients You’ll Need
The magic of this Kielbasa Potato Soup Recipe is all in its few but thoughtfully chosen ingredients. Each one plays a crucial role, balancing taste, texture, and color to create a harmonious bowl of deliciousness.
- Olive oil: Used for browning the kielbasa and adding a subtle fruity note.
- Kielbasa: The star protein, bringing smoky depth and hearty texture with every bite.
- Unsalted butter: Adds richness and helps soften the leeks to mellow their flavor.
- Leeks: Provide a gentle onion flavor with a touch of sweetness and a soft texture.
- Garlic: Brings aromatic complexity to enhance the soup’s savory profile.
- All-purpose flour: Used to thicken the soup and create that luscious, creamy mouthfeel.
- Russet potatoes: The comforting base with fluffy, tender cubes that soak up all the flavors.
- Chicken stock: Forms the flavorful liquid foundation of the soup, making it rich without heaviness.
- Whole milk: Adds creaminess and smoothness for the ultimate comforting texture.
- Heavy cream: Deepens the soup’s richness, balancing the smoky kielbasa perfectly.
- Kosher salt: Essential for seasoning and enhancing all the natural flavors.
- Fresh dill: A bright, herbaceous garnish that cuts through the richness with a fresh finish.
How to Make Kielbasa Potato Soup Recipe
Step 1: Brown the Kielbasa
Start by heating olive oil in your pot, then add the sliced kielbasa. Cook it until it’s lightly browned on both sides, about 5 minutes. This step is crucial because it brings out that smoky flavor and adds texture. Once browned, remove the kielbasa with a slotted spoon and set it aside to keep all that goodness intact.
Step 2: Sauté Leeks and Garlic
Next, add butter to the pot and let it melt gently. Toss in the thinly sliced leeks and cook until they’re soft and fragrant, about 5 minutes. Then stir in the minced garlic and cook for another minute to release its wonderful aroma without letting it burn. These ingredients build the savory foundation of your soup.
Step 3: Thicken With Flour
Sprinkle the all-purpose flour over the leek and garlic mixture, stirring constantly to coat everything evenly. Cook this for 1 to 2 minutes; this step cooks out the raw flour taste and helps your soup develop a beautifully thick and creamy texture later on.
Step 4: Add Potatoes and Chicken Stock
Stir in the cubed russet potatoes, making sure they’re well mixed with the flour-coated leeks. Slowly pour in the chicken stock while stirring to prevent lumps. Bring the pot to a simmer and cook until the potatoes are tender, which usually takes 12 to 15 minutes. Don’t rush this—testing the potatoes for doneness is key to the soup’s texture.
Step 5: Add Dairy and Seasoning
Now for the creamy part—stir in whole milk, heavy cream, and kosher salt. Let the soup simmer gently for 5 minutes to warm it through without boiling. This careful heat ensures a luxuriously smooth texture and well-balanced flavors.
Step 6: Return the Kielbasa
Reintroduce the browned kielbasa slices to the pot, stirring them into the soup. Let everything simmer together for an additional 2 minutes, which melds the smoky sausage flavor throughout the creamy, tender potatoes perfectly. Taste and adjust salt as needed.
Step 7: Serve
Ladle your hot, hearty soup into bowls, ready for those final touches and eager appetites.
How to Serve Kielbasa Potato Soup Recipe
Garnishes
Nothing elevates this soup like a sprinkle of fresh dill. The vibrant green herb not only adds a splash of color but also a refreshing brightness that contrasts beautifully with the rich, creamy base. It’s a simple flourish that will have everyone asking for seconds.
Side Dishes
Pair your Kielbasa Potato Soup Recipe with crusty bread, like a warm baguette or a rustic sourdough. The bread is perfect for sopping up every last bit of that silky broth. A crisp green salad with a tangy vinaigrette also balances the soup’s richness wonderfully and adds a nice texture contrast.
Creative Ways to Present
Serve the soup in individual rustic bread bowls for a fun, edible presentation that amps up the cozy factor. Alternatively, top each bowl with a dollop of sour cream or a sprinkle of shredded sharp cheddar cheese for an extra layer of indulgence and appeal.
Make Ahead and Storage
Storing Leftovers
Your Kielbasa Potato Soup Recipe will keep beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its creamy texture and rich flavors. Stir before reheating, as some thickening at the bottom can occur.
Freezing
This soup freezes well too! After cooling completely, portion it into freezer-safe containers and store for up to 2 months. Note that the potatoes may soften a bit more after freezing, but the flavor remains just as delicious.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. If the soup seems too thick, add a splash of milk or broth to restore its creamy consistency. Avoid boiling, which can cause curdling.
FAQs
Can I use other types of sausage instead of kielbasa?
Absolutely! While kielbasa gives this soup its signature smoky flavor, you can substitute with smoked Polish sausage or even andouille for a spicy kick. Just be sure to adjust seasoning to taste.
Is it possible to make this soup dairy-free?
Yes, you can swap the whole milk and heavy cream for coconut milk or a dairy-free cream alternative. Keep in mind the flavor will shift slightly, but the soup will remain creamy and satisfying.
How thick should the soup be?
The soup should be rich and creamy but still ladleable. It’s thicker than a broth but not as dense as a stew. The flour and cream help achieve that perfect balance.
Can I prepare any parts of the recipe ahead?
You can definitely brown the kielbasa and sauté the leeks and garlic ahead of time. Store them in the fridge for up to a day before continuing with the recipe to save time on the day you serve.
What’s the best way to peel and cube potatoes quickly?
Use a sharp peeler for thin removal of the skin, then cut the potato in half lengthwise before slicing into half-inch cubes. Working uniformly helps cook them evenly in the soup.
Final Thoughts
You really can’t go wrong with this Kielbasa Potato Soup Recipe. It’s the kind of dish that feels like a warm embrace on a chilly day and brings people together around the table. Whether you’re a seasoned chef or a kitchen newbie, this recipe is straightforward, satisfying, and endlessly comforting. Give it a try and see how quickly it becomes a favorite in your home too!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
Description
This hearty Kielbasa Potato Soup combines smoky kielbasa sausage with tender russet potatoes and a creamy, flavorful broth enriched with leeks, garlic, and fresh dill. Perfect for a cozy meal, it’s easy to prepare on the stovetop and delivers comforting taste in every bowl.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 14 oz kielbasa, sliced into half-moons
- 2 tablespoons unsalted butter
- 2 large leeks, white and light green parts only, thinly sliced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 pounds russet potatoes, peeled and cut into ½-inch cubes
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons kosher salt, plus more to taste
For Serving
- 2 tablespoons fresh dill, finely chopped
Instructions
- Brown the Kielbasa: Heat olive oil in a large pot over medium heat. Add sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove the kielbasa with a slotted spoon and set aside.
- Sauté Leeks and Garlic: To the same pot, add butter and let it melt. Stir in the sliced leeks and cook until softened, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Flour: Sprinkle the flour over the leek and garlic mixture, stirring to coat evenly. Cook for 1-2 minutes to eliminate the raw flour flavor.
- Cook Potatoes in Broth: Add the cubed potatoes into the pot and slowly pour in the chicken stock while stirring continuously. Bring the mixture to a simmer and cook until the potatoes are tender, about 12 to 15 minutes. Test the potatoes to ensure they are fully cooked.
- Add Dairy and Seasoning: Stir in the whole milk, heavy cream, and kosher salt. Maintain a gentle simmer for 5 minutes to heat through, making sure not to boil.
- Combine Kielbasa and Simmer: Return the browned kielbasa to the pot, stirring to combine everything. Let the soup simmer for an additional 2 minutes. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with freshly chopped dill. Serve hot, ideally with crusty bread on the side.
Notes
- Use russet potatoes for their ability to hold shape yet become tender and creamy in soups.
- Do not boil the soup after adding milk and cream to avoid curdling.
- Leeks should be thoroughly washed to remove dirt and grit between layers.
- For a thicker soup, slightly increase the flour or reduce some stock.
- Garnishing with fresh dill adds a bright, herbaceous note complementing the smoky kielbasa.
- Leftovers store well refrigerated for 3-4 days and reheat gently on stovetop.
