Kielbasa Potato Soup
Cozy up with a bowl of hearty Kielbasa Potato Soup, a comforting blend of smoky kielbasa sausage, tender russet potatoes, and creamy broth seasoned with aromatic thyme, garlic, and parsley. This easy one-pot recipe combines wholesome ingredients like carrots, celery, and milk for a rich and velvety texture, perfect for chilly evenings. A quick cook time of just 30 minutes makes it an ideal weeknight dinner option, while its savory flavors and rustic appeal pair beautifully with a slice of crusty bread. Whether you're craving a quick family meal or a crowd-pleasing dish, this creamy kielbasa and potato soup is sure to satisfy.
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Recipe Information
Ingredients
- 14 ounces kielbasa sausage
- 4 medium russet potatoes
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 medium carrots
- 2 stalks celery stalks
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into bite-sized cubes. Set aside in a bowl of water to prevent browning.
Slice the kielbasa into thin rounds. Dice the onion, mince the garlic, and finely chop the carrots and celery.
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the sliced kielbasa and cook until browned, about 4-5 minutes. Remove the kielbasa and set it aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes or until softened, stirring occasionally. Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps from forming. Bring the mixture to a gentle boil.
Drain the potatoes and add them to the pot along with the browned kielbasa, dried thyme, salt, and black pepper. Lower the heat and simmer for 15-20 minutes or until the potatoes are tender.
Stir in the whole milk and heavy cream. Allow the soup to heat through without boiling, about 5 minutes.
Taste and adjust seasoning with additional salt and pepper as needed.
Garnish with freshly chopped parsley before serving. Serve warm with crusty bread for a satisfying meal.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 7871 mg | 342% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 53.3 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1030 mg | 79% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7242 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
