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
Scale
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.
