Potato Kielbasa Soup

Warm up your dinner with this hearty Potato Kielbasa Soup, a comforting dish that combines savory kielbasa with tender potatoes and rich cheeses. Perfect for chilly evenings, this soup is not only easy to make but also packed with flavor and nutrition.

With a delightful blend of vegetables and creamy goodness, it’s sure to become a family favorite. Enjoy it with a sprinkle of fresh parsley for a burst of color and flavor!

Potato Kielbasa Soup

Ingredients:

4 C. Chicken broth

1 lb. Kielbasa sliced

½ C. Shredded Parmesan

2 tsp. Minced garlic

1 ½ lbs. Potatoes cubed

1 Tbsp. Olive oil

2 C. Milk

½ C. Onion diced

2 C. Shredded cheddar cheese

½ C. Celery chopped

¼ C. Parsley chopped

½ C. Carrots peeled and diced

Salt and pepper to taste

Instructions:

Heat the oil in a large pot over medium high heat on the stove.

Saute the sausage until browned and cooked through. Remove and set aside.

Add the onions, celery, carrots and garlic to the pot, and saute until becoming tender.

Pour in the chicken broth and add the potatoes to the pot. Bring to a boil, cover and simmer until the potatoes are tender. This takes about 15 minutes.

Return the sausage to the pot along with the milk, cheddar cheese and parmesan cheese. Simmer for another 10 minutes.

Add salt and pepper to taste, and serve immediately garnished with chopped parsley.

Notes:

Kielbasa Variations: You can use different types of kielbasa or smoked sausage based on your preference. Turkey kielbasa is a leaner option if you want to reduce fat content.

Potato Choices: While any type of potato works, Yukon Gold or russet potatoes are great for this soup. For a creamier texture, you can use a mix of potatoes and mash a portion of them before adding the milk and cheese.

Vegetable Additions: Feel free to customize the vegetables. Spinach, kale, or bell peppers can be great additions for extra nutrition. Just add them in during the last few minutes of cooking.

Dairy Alternatives: For a dairy-free version, you can substitute the milk with almond milk or coconut milk and use dairy-free cheese alternatives.

Storage: Leftover soup can be stored in the refrigerator for up to 3 days. The flavors will deepen over time. You can also freeze it for up to 3 months, but be aware that the texture may change slightly upon reheating.

Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes against the pot’s side or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to the broth.

Serving Suggestions: This soup pairs well with crusty bread or a side salad. You can also serve it with additional grated cheese on top for extra indulgence.

Nutrition Information:

Serving Size: 1 cup of soup

Calories: 360 kcal | Total Fat: 23g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 900mg | Total Carbohydrates: 23g | Dietary Fiber: 2g | Sugars: 4g | Protein: 16g | Vitamin D: 1% | Calcium: 25% | Iron: 8% | Potassium: 6%

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time! It actually tastes even better the next day as the flavors meld together.

Just store it in the refrigerator and reheat when you’re ready to serve.

What can I substitute for kielbasa?

If you don’t have kielbasa, you can use any smoked sausage or even diced ham for a similar flavor.

For a vegetarian option, consider using plant-based sausage or simply omit the meat.

Can I add more vegetables to the soup?

Absolutely! Feel free to add vegetables like spinach, green beans, or corn.

Just adjust the cooking time as needed to ensure everything is tender.

How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, you can freeze it for up to 3 months.

Just be aware that the texture may change slightly upon reheating.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a side salad, or even grilled cheese sandwiches.

For added flavor, you can serve it with extra shredded cheese or a dollop of sour cream on top.

Do I need to peel the potatoes?

It’s up to your preference! Peeling the potatoes will give the soup a smoother texture, but leaving the skins on adds extra nutrients and a rustic feel.

Just make sure to wash them thoroughly.

How can I make this soup thicker?

To thicken the soup, you can mash some of the potatoes against the pot’s side or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) during the last few minutes of cooking.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used as a convenient alternative.

Just add them during the last few minutes of cooking to ensure they don’t overcook.

What type of cheese is best for this recipe?

Shredded cheddar and Parmesan work well, but you can experiment with other cheeses like Gruyère or Monterey Jack for different flavors. Just make sure they melt well.

Is there a way to make this soup in a slow cooker?

Yes! You can brown the kielbasa and sauté the vegetables in a skillet first, then transfer everything to a slow cooker.

Add the chicken broth, potatoes, and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours.

Stir in the milk and cheeses shortly before serving.