Kielbasa Potato Soup is the kind of cozy, stick-to-your-ribs soup that feels like a hug in a bowl. It takes simple, budget-friendly ingredients—smoked kielbasa, potatoes, a few basic vegetables, broth, milk, and cheese—and turns them into something rich, creamy, and deeply satisfying. The smoky sausage gives every spoonful big flavor, the potatoes make the soup thick and hearty, and the cheesy, creamy broth ties it all together so it tastes like loaded potato soup with a savory kielbasa twist.
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Potato masher or immersion blender (optional, for texture)
Ingredients
- 12–14 ounces kielbasa (Polish sausage), sliced into ¼-inch rounds
- 1 tablespoon olive oil or butter (only if needed for browning)
- 1 small onion, diced
- 1–2 carrots, sliced or diced
- 1 rib celery, sliced (optional but nice for flavor)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1½–2 pounds potatoes, peeled and cubed (Yukon gold or russet work best)
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon smoked or sweet paprika (optional, for depth)
- ½–1 teaspoon salt (to taste, depending on your broth and kielbasa)
- ¼ teaspoon black pepper
- 1½–2 cups milk or half-and-half
- 1½–2 cups shredded cheddar cheese
- ¼ cup grated Parmesan (optional, for extra savoriness)
- Chopped parsley or green onions, for garnish
- Extra shredded cheddar, for topping (optional)
Instructions
To build the base of your Kielbasa Potato Soup, start by browning the sausage. Place a large soup pot or Dutch oven over medium heat and add the sliced kielbasa in a single layer. Kielbasa usually has enough fat that you don’t need to add any oil at first; if your pan looks very dry or the sausage is very lean, you can add the tablespoon of olive oil or butter to help it along.
Let the sausage cook undisturbed on one side for a few minutes until the edges are nicely browned and some of the fat has rendered into the pot. Flip the slices and let them brown on the other side as well. This step is important because those browned edges and rendered drippings will give the final soup a deep, smoky flavor you won’t get if you just simmer the kielbasa raw.
Once the sausage rounds are browned and a bit crisp at the edges, use a slotted spoon to transfer them to a plate, leaving the drippings behind. If there’s a lot of fat in the pot, you can pour off some, but leave a thin coating on the bottom because that’s going to help flavor the vegetables.
With the heat still at medium, add the diced onion, sliced carrots, and celery if you’re using it to the pot. Stir them around in the kielbasa drippings, scraping up any browned bits stuck to the bottom as you go. Those bits will melt into the vegetables and give them a savory, almost caramelized backbone.
Cook the vegetables for about 4–5 minutes, stirring occasionally, until the onions turn soft and translucent and the carrots start to lose their crunch. Add the minced garlic and cook for another 30 seconds to a minute, just until it becomes fragrant. Garlic burns quickly, so keep it moving and don’t walk away at this stage.
As soon as it smells nice and toasty, stir in the cubed potatoes, dried thyme or Italian seasoning, paprika if you’re using it, a light sprinkle of salt, and the black pepper. Toss everything together so the potatoes are coated in the seasonings and any remaining drippings, which will help them absorb flavor right from the start.
Now pour in the chicken broth. You want enough broth to cover the potatoes and vegetables by at least a little bit—4 cups is usually perfect for a soup that’s thick but still spoonable. Stir well, scraping along the bottom of the pot again to make sure nothing is stuck. Turn the heat up to bring the pot just to a gentle boil, then immediately reduce it to a simmer.
Cover the pot with the lid slightly askew and let the soup simmer for about 12–15 minutes, or until the potatoes are tender when pierced with the tip of a knife or a fork. The exact time will depend on how big your potato cubes are; smaller pieces cook faster, larger ones need a bit more time.
Once the potatoes are soft, you can decide how thick and chunky you want your soup. For a more rustic texture with clear cubes of potato in every spoonful, you can leave them as they are. If you’d like the broth to be creamier and thicker, use the back of your spoon or a potato masher to gently mash some of the potatoes right in the pot.
You don’t have to turn it into a puree—just break down enough of the potatoes to release some starch into the broth. If you like a very smooth soup, you can partially blend it with an immersion blender, taking care to leave some chunks of potato and vegetables so it still feels like a hearty chowder rather than a completely smooth cream soup.
Once you’re happy with the potato texture, turn the heat down to low. Add the browned kielbasa slices and any juices that have collected on the plate back into the pot and stir them in. Give the soup a couple of minutes for the sausage to heat back through and share some of its smoky flavor with the broth.
Pour in the milk or half-and-half and stir gently to combine. At this point, it’s important not to let the soup come back to a full boil; keep it at a gentle simmer so the dairy doesn’t scorch or curdle.
Now start adding the shredded cheddar cheese a handful at a time, stirring after each addition until it’s fully melted before adding more. This gradual approach helps prevent clumping and ensures the cheese melts smoothly into the soup, making the broth rich, velvety, and slightly thickened.
If you’re using Parmesan, stir that in after the cheddar has mostly melted; it adds a salty, nutty note that complements the sausage and potatoes beautifully. If the soup ever seems too thick at this point, you can thin it with a little extra broth or milk. On the other hand, if it feels thinner than you’d like, let it simmer uncovered for a few more minutes, stirring frequently, until it reduces slightly and reaches your ideal consistency.
Taste the soup and adjust the seasoning. Kielbasa and cheese both bring salt to the party, and chicken broth can vary in saltiness, so it’s wise to start with a conservative amount of salt in the beginning and then add more now, if needed.
You might find it only needs a pinch more salt and a bit of extra black pepper to taste perfect. If the flavor seems a little flat, an extra sprinkle of thyme, a small pinch of paprika, or even a tiny dash of hot sauce can wake it up without making the soup truly spicy.
Once the seasoning is dialed in and the soup is hot and creamy, turn off the heat and let the pot sit for a few minutes before serving.
This short rest lets the flavors meld and the soup thicken just slightly more. When you’re ready to serve, ladle generous portions into bowls, making sure each serving gets plenty of kielbasa slices, potato chunks, and vegetables.
Garnish the top with a bit of chopped parsley or sliced green onions for freshness and color, and add a small handful of extra shredded cheddar if you want an even cheesier finish.
Tips & Variations
Kielbasa Potato Soup is very adaptable, which makes it a great go-to recipe for using what you have. For the potatoes, Yukon golds are a fantastic choice because they have a naturally buttery flavor and creamy texture that blend beautifully into the soup while still holding some shape. Russets work well if you want a thicker, more velvety base, since they tend to break down more.
Red potatoes will stay firmer, giving you more distinct chunks, which is nice if you prefer a chunkier bite. Whatever you choose, try to dice them into even pieces so they all cook at the same pace.
The kielbasa itself can be swapped for other smoked sausages if that’s what you have on hand. Smoked Polish sausage, andouille (for a spicier version), or even a good-quality turkey kielbasa will all work, each bringing its own flavor.
Just keep in mind that heavily seasoned sausages like andouille may add more salt and spice, so you’ll want to adjust the seasonings accordingly. Browning the sausage well at the start is non-negotiable, though—that’s where a lot of the depth in this soup comes from.
If you love extra vegetables in your soup, there are plenty of ways to bulk this up without losing its cozy, indulgent feel. Corn is a natural addition; you can stir in a cup of frozen or canned corn (drained) toward the end of cooking for little bursts of sweetness that go well with the smoky kielbasa.
Kale or spinach can also be added—toss in a couple of handfuls of chopped greens during the last 5–10 minutes of cooking so they wilt into the creamy broth without overcooking. Leeks can replace or supplement the onion for a slightly sweeter, more delicate background flavor.
You can also play with the level of richness. Using half-and-half instead of milk will give you a thicker, richer broth, while using more broth and a smaller amount of dairy will keep it a little lighter but still creamy.
If you’d like a tangy note, a spoonful of sour cream or plain Greek yogurt stirred in just before serving can brighten the flavors and make the soup feel even more luxurious—just be sure to temper it with some of the hot soup first so it doesn’t curdle. For an extra cheesy version, you can bump up the cheddar, use a sharp variety for more impact, or add a blend of cheeses like cheddar and Gruyère.
If you enjoy a bit of heat, consider adding a pinch of crushed red pepper flakes when you sauté the vegetables or swirling a dash of hot sauce into individual bowls.
Smoked paprika in the base recipe already lends a subtle smoky depth, but doubling it—or choosing a hot smoked paprika—will push the soup gently toward a more robust, smoky profile. Just be careful not to overpower the natural smokiness of the kielbasa itself.
For a slightly different twist, you can turn this into a “baked potato” style kielbasa soup. Skip some of the cheddar in the pot and instead serve the soup with a topping bar: bowls of shredded cheese, crispy bacon bits, sliced green onions, and maybe a dollop of sour cream. Everyone can top their bowl however they like, and it makes the meal feel a bit more interactive and fun, especially if you’re serving guests or feeding kids.
Serving & Storage
Kielbasa Potato Soup is hearty enough to be the main event, but it pairs beautifully with simple, classic sides. Crusty bread, garlic bread, or warm dinner rolls are perfect for dunking and for swiping up every last bit of the creamy broth from the bottom of the bowl.
A crisp green salad with a tangy vinaigrette is a great counterpoint to all the richness in the soup, cutting through the creaminess and refreshing your palate between spoonfuls. If you want to round out the meal even further, roasted or steamed vegetables like broccoli, Brussels sprouts, or green beans work nicely as additional sides.
Leftovers store very well and make for easy lunches or another quick dinner. Let the soup cool down to room temperature, then transfer it to airtight containers and refrigerate for up to three or four days. When reheating, do so gently over low to medium-low heat on the stovetop, stirring frequently so the cheese and dairy re-incorporate smoothly and don’t scorch on the bottom of the pot.
You can also reheat individual portions in the microwave in short intervals, stirring in between. If the soup thickens a lot in the fridge, whisk in a bit of milk or broth as you reheat it until it loosens to your preferred consistency.
This soup can also be frozen, with a small caveat. Creamy, cheese-heavy soups sometimes change texture slightly when frozen and reheated, but this one generally holds up well if you handle it gently. For best results, cool the soup completely, portion it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to two months.
Thaw overnight in the refrigerator, then reheat slowly, stirring often and adding a splash of broth or milk if needed to smooth things out. Garnishing reheated soup with a fresh sprinkle of cheese and herbs helps restore that just-made look and feel.
Because it keeps and reheats so nicely, Kielbasa Potato Soup is also a great candidate for make-ahead cooking or sharing. You can prepare a big pot on the weekend, enjoy it for dinner, then portion the rest for lunches or send a container to a friend or neighbor who could use a comforting meal. Whether you serve it the day you make it or from a reheated batch, it brings the same smoky, creamy, potato-loaded comfort every time.
