Kielbasa Potato Soup

This filling kielbasa potato soup blends smoky Polish sausage with soft potatoes in a thick, cheesy soup that'll warm you right up. The mix of crunchy sausage pieces and soft potatoes gives you an awesome texture contrast, while the garlicky, cheese-loaded broth pulls everything together beautifully. It's the type of soup that makes you want to grab a blanket and enjoy a big bowl.

I stumbled upon this soup during a freezing winter when I was looking into Polish cooking traditions. The way the cheese stretches into long strings with every bite reminded me of the comforting meals my grandma used to whip up. It's now my favorite recipe whenever it gets cold outside.

Key Ingredients

• Kielbasa: Go for good quality smoked Polish sausage. You really need that smoky taste for the soup's special flavor
• Potatoes: Pick firm ones like Yukon Gold or Maris Piper that won't fall apart while they cook, keeping your soup from turning mushy
• Fresh Garlic: Skip the jarred stuff; only fresh cloves will give you that perfect flavor base
• Cheddar Cheese: Shred it yourself instead of buying pre-shredded bags for the creamiest melting
• Aromatics (Onion, Carrot, Celery): These three veggies work together to create a tasty foundation for your broth

Step-by-Step Guide

Prepare the Sausage:

Slice kielbasa into small, easy-to-eat chunks

Get a thick-bottomed Dutch oven hot over medium heat

Cook the sausage until the edges get crispy, around 4-5 minutes

Take it out with a slotted spoon, keeping all those tasty oils in the pot

Build the Base:

Throw diced onion, carrot, and celery into the sausage fat

Let them cook until they're soft and the onions turn clear

Add the fresh garlic and red pepper flakes if you want some heat

Cook until everything smells amazing, about a minute

Create the Soup:

Toss in the potato cubes and chicken stock

Let it start bubbling, then turn down the heat

Cover and simmer until potatoes feel tender but still hold together

Slowly pour in warmed milk so it doesn't separate

Finish and Serve:

Put the crispy kielbasa back in the pot

Sprinkle in cheese bit by bit, stirring until it's all melted

Let it simmer until the soup gets as thick as you want

Top with some fresh parsley

Save

When I first started making this soup, I figured out that good kielbasa really matters. The smoked stuff from my neighborhood Polish deli adds such an amazing flavor that it turns this simple soup into something really special.

Tasty Texture Advice

Getting that perfect consistency comes down to how you handle those potatoes. I've learned that cutting them into same-sized, small chunks means they'll cook evenly but still keep their shape. Sometimes I'll smoosh a few potato pieces against the pot with my spoon to thicken the broth naturally without making it too heavy.

Prep Ahead and Storage

After making tons of batches, I've noticed this soup actually tastes even better the day after, once all the flavors have mixed together. You can keep it in a sealed container in your fridge for up to three days. When you want to eat it again, heat it up slowly on low, and stir it now and then so the cheese doesn't separate.

What to Serve With It

This soup is filling enough to eat by itself, but I love having some crusty rye bread on the side for a real Polish feel. A light side salad with vinaigrette works great to balance out the richness. For special times, I'll even hollow out bread loaves and use them as edible bowls.

Ways to Switch It Up

I've played around with different versions of this soup over time. Adding some sauerkraut brings a nice tang that works really well. Sometimes I throw in handfuls of kale or spinach for some extra nutrients, or swap out the cheddar for smoked gouda to amp up that smoky taste.

Save

After cooking this soup so many times, I can tell you it's more than just food - it's like a hug in a bowl. Whether I'm having it on a cold night or taking it to share with friends, this kielbasa potato soup always gets compliments. The way the sausage flavor spreads through the whole pot, how the cheese pulls into strings when you lift your spoon, and those perfect potato bites make this soup a real winter favorite. It's become my go-to comfort food that always hits the spot.

Recipe FAQs

→ Is it okay to prepare ahead?

Totally! You can make it 1-2 days early, but it may thicken. Just reheat gently and add a bit of milk if needed.

→ Can I freeze this dish?

You can try, but cream soups sometimes separate when frozen. It's better fresh or refrigerated for 2-3 days.

→ What works instead of kielbasa?

Smoked sausages like brats or Polish sausage, or even diced ham, are great swaps for kielbasa.

→ How can I make it thicker?

Let it cook uncovered a bit longer, or smash some potatoes in the pot to get a thicker texture naturally.

→ What pairs well with it?

Crusty bread, soft rolls, or even a simple mixed salad are great matchups for this comforting soup.