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Smoky Kielbasa and Potato Soup – Easy Creamy Comfort Meal

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This smoky kielbasa and potato soup is a quick, easy, and deeply comforting meal that comes together in about 40 minutes. With creamy broth, tender potatoes, and smoky sausage, it’s the perfect hug in a bowl for cold days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked kielbasa, sliced into ½-inch rounds
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup fresh parsley, chopped
  • ½ cup shredded sharp cheddar cheese (optional)
  • Extra black pepper for serving

Instructions

  1. Brown the kielbasa: Heat the olive oil in your Dutch oven over medium-high heat. Add the sliced kielbasa in a single layer (you might need to do this in two batches). Cook for 3-4 minutes per side, until deeply browned and crispy around the edges. Use a slotted spoon to transfer the kielbasa to a plate and set aside. Don’t wipe out the pot.
  2. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pot with the rendered fat. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds, until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes. The mixture will look like a thick paste.
  4. Add the liquids: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk, whisking until smooth. Bring the mixture to a gentle simmer.
  5. Add the potatoes and seasoning: Stir in the diced potatoes, smoked paprika, dried thyme, black pepper, salt, and cayenne (if using). Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 15-18 minutes, or until the potatoes are fork-tender. Stir occasionally.
  6. Finish the soup: Once the potatoes are tender, use a potato masher or the back of a wooden spoon to gently mash some of the potatoes right in the pot. Don’t mash all of them—you want some whole pieces for texture.
  7. Add the kielbasa back: Return the browned kielbasa to the pot. Stir to combine and let it heat through for 2-3 minutes. Taste and adjust seasoning.
  8. Serve: Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of sharp cheddar cheese, if using. Add an extra crack of black pepper on top. Serve hot with crusty bread or a side salad.

Notes

Don’t rush the browning of the kielbasa—it’s key for flavor. Cut potatoes evenly for consistent cooking. Use a light hand with salt as kielbasa and broth are already salty. Keep soup at a gentle simmer after adding milk to prevent curdling. This soup gets better the next day; store in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: smoky kielbasa and potato soup, creamy potato soup, kielbasa soup, easy soup recipe, comfort food, weeknight dinner

Find it online: https://spoonluma.com/smoky-kielbasa-and-potato-soup-easy-creamy-comfort-meal/