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Creamy Kielbasa Potato Soup with browned smoked sausage, tender potatoes, carrots, cheddar, parsley, and a rich creamy broth.

Creamy Kielbasa Potato Soup

A hearty one-pot Kielbasa Potato Soup with smoky browned sausage, tender potatoes, carrots, celery, cheddar, and a rich creamy broth. An easy comfort-food dinner for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 14 ounces fully cooked kielbasa sliced into ¼-inch rounds
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth plus more as needed
  • 1½ pounds Yukon Gold potatoes cut into ½- to ¾-inch cubes
  • 1 cup heavy cream
  • 1 cup freshly grated sharp cheddar cheese
  • Salt to taste
  • 2 tablespoons chopped fresh parsley
  • Additional cheddar and black pepper for serving optional

Method
 

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add kielbasa and cook for 4–5 minutes until browned around several edges.
  3. Transfer kielbasa to a plate.
  4. Add butter to the same pot.
  5. Add onion, carrots, and celery and cook for 5–6 minutes.
  6. Stir in garlic, thyme, smoked paprika, and black pepper and cook for 30 seconds.
  7. Sprinkle flour over the vegetables and stir continuously for 1 minute.
  8. Slowly pour in chicken broth while stirring.
  9. Add diced potatoes.
  10. Bring to a gentle simmer.
  11. Cook for 12–15 minutes or until potatoes are fork-tender.
  12. Mash several potato pieces against the side of the pot to thicken the broth.
  13. Return browned kielbasa and accumulated juices to the pot.
  14. Reduce heat to low and stir in heavy cream.
  15. Gradually add cheddar, stirring until melted.
  16. Add additional broth if needed.
  17. Taste and season with salt as necessary.
  18. Remove from heat and rest for 5 minutes.
  19. Garnish with parsley, black pepper, and additional cheddar if desired.
  20. Serve warm.

Notes

Brown the kielbasa before making the soup for deeper flavor.
Use freshly grated cheddar for smoother melting.
Keep the soup over low heat after adding cream and cheese.
Taste before adding salt because kielbasa, broth, and cheddar already contain sodium.
Leftovers thicken in the refrigerator; loosen them with broth or milk when reheating.