If you are craving a bowl of comforting, hearty, and utterly delicious soup, this Kielbasa Potato Soup Recipe is exactly what you need. Bursting with tender potatoes, savory kielbasa, and a creamy, cheesy broth, it’s a dish that feels like a warm hug from the inside out. Every spoonful delivers layers of flavor—smoky, tangy, a little bit spicy—with the added freshness of kale to keep things vibrant. Whether it’s a chilly evening or simply a day when you want something filling and satisfying, this soup has all the goodness to make you smile.
Ingredients You’ll Need
This Kielbasa Potato Soup Recipe uses simple ingredients that come together to create a balance of textures and flavors, each playing a crucial role. From the sturdy russet potatoes to the sharp cheddar cheese, every element adds something special to the final bowl.
- Russet potatoes (4–5 medium/small, peeled and cubed): These provide the hearty, creamy base texture that makes the soup wonderfully filling.
- Onion (1 medium, chopped): Adds a natural sweetness and depth to the soup when sautéed.
- Chopped kale (2 cups): Brings a fresh, slightly earthy contrast and a vibrant green color to the dish.
- Turkey kielbasa (13 oz, chopped): Delivers smoky, savory richness that defines the soup’s character.
- Sharp cheddar cheese (6 oz, shredded): Creates a creamy, melty texture with a bold cheesy flavor.
- Heavy cream (1/3 cup): Adds silkiness and richness to the broth.
- Chicken broth (32 oz): The flavorful liquid foundation that ties all the ingredients together.
- Olive oil (2–3 tablespoons, divided): Used for sautéing to bring out the flavors in the onions and kielbasa.
- Lemon juice (1½ tablespoons): Provides a bright and subtle acidity that balances the richness.
- Garlic powder (1 teaspoon): Adds a gentle garlicky warmth in the background.
- Onion powder (1 teaspoon): Enhances the overall savory profile.
- Dried thyme (¼ teaspoon): Offers an herbal note that complements the smoky sausage.
- Salt (½ teaspoon): Essential for seasoning and bringing out all flavors.
- Black pepper (½ teaspoon): Adds a mild heat and sharpness.
- Red pepper flakes (¼ teaspoon): Gives the soup a gentle kick and warmth.
How to Make Kielbasa Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling and cutting your russet potatoes into cubes about half an inch to one inch in size. Setting these aside will make the cooking process smooth and organized when it’s time to add them later.
Step 2: Sauté the Base
Heat 2 to 3 tablespoons of olive oil in a large soup pot over medium-high heat. Add the chopped onions and turkey kielbasa, stirring occasionally until the onions soften and the kielbasa edges caramelize, usually around 5 to 8 minutes. This step builds a rich flavor foundation and gives the meat a beautiful texture.
Step 3: Set Aside Sautéed Ingredients
Carefully remove the sautéed onions and kielbasa with a slotted spoon to avoid any excess oil and set them aside in a bowl. This prevents them from overcooking while you work on the potatoes.
Step 4: Cook the Potatoes
In the same pot, toss in the cubed potatoes along with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir everything well so the potatoes get evenly coated with the seasonings. Pour in the chicken broth and lemon juice, cover the pot, and let it gently boil. After that, reduce to a simmer and cook for about 10 to 15 minutes until the potatoes are tender enough to pierce with a fork.
Step 5: Partial Mashing
Lower the heat to a gentle simmer. Using a potato masher, a large fork, or an immersion blender, mash roughly three-quarters of the potatoes right in the pot, leaving some chunks intact to give your soup that delightful combination of creamy and chunky textures.
Step 6: Incorporate Cream & Cheese
Next, stir in the heavy cream to bring indulgent smoothness into the broth. Gradually add the shredded sharp cheddar cheese, stirring continuously to melt it fully and create a lovely cheesy richness that coats every spoonful.
Step 7: Combine and Finalize
Return the reserved onions and kielbasa back to the pot along with the chopped kale. Stir just until the kale is wilted, keeping it bright and fresh. This final mix rounds out the soup with smoky meat, tender potatoes, fresh greens, and creamy cheese in perfect harmony.
How to Serve Kielbasa Potato Soup Recipe
Garnishes
To make your Kielbasa Potato Soup Recipe look as wonderful as it tastes, top each bowl with extra shredded cheddar cheese, a few reserved pieces of kielbasa, some chopped kale, and a light sprinkle of black pepper or red pepper flakes for a pop of color and spice.
Side Dishes
This soup pairs deliciously with warm crusty bread or buttery garlic rolls to soak up every bit of the creamy broth. A simple green salad with a tangy vinaigrette balances the richness, making your meal feel complete and satisfying.
Creative Ways to Present
Serve the soup in rustic bread bowls for an eye-catching presentation that doubles as part of the meal. Or offer an array of toppings like crispy bacon bits, chopped scallions, or a dollop of sour cream at the table so everyone can customize their bowls.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Kielbasa Potato Soup Recipe, store it in an airtight container in the refrigerator. It stays fresh for up to 3 days, making a quick and satisfying meal the next day.
Freezing
For longer storage, freeze the soup in freezer-safe containers. Keep in mind that the texture of potatoes might change slightly when frozen, but the flavors will remain delicious and comforting.
Reheating
Reheat leftover soup gently on the stove over low to medium heat, stirring occasionally to keep the cheese from separating. You may want to add a splash of chicken broth or cream if it feels too thick.
FAQs
Can I use a different type of sausage instead of turkey kielbasa?
Absolutely! Smoked sausage, andouille, or even spicy chorizo can give your Kielbasa Potato Soup Recipe a different but equally delightful flavor profile.
Is there a way to make this soup vegetarian?
You can omit the kielbasa and use vegetable broth instead of chicken broth, then consider adding smoked paprika or liquid smoke for that lovely smoky flavor.
How can I make the soup thicker?
Mashing more of the potatoes or adding a bit of instant potato flakes can thicken the soup without altering the flavor.
Can I prepare this soup in a slow cooker?
Yes, sauté the onions and kielbasa beforehand, then add all ingredients except cheese and cream to the slow cooker. Cook on low for 6-7 hours, then stir in the cheese and cream just before serving.
What can I substitute for heavy cream?
Half-and-half or whole milk can be used for a lighter version, though the soup will be less rich and creamy.
Final Thoughts
There is truly nothing that beats the warmth and comfort of a homemade bowl of Kielbasa Potato Soup Recipe. It’s easy to make, packed with flavor, and perfect for sharing with loved ones or savoring on your own. Give this recipe a try—you’ll be amazed at how a few simple ingredients come together to create such a memorable, soul-satisfying meal.
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Kielbasa Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Kielbasa Potato Soup is a comforting dish that combines tender russet potatoes, smoky turkey kielbasa, and nutritious kale in a creamy cheddar cheese broth. Perfect for a cozy meal, this soup is seasoned with garlic, onion powder, thyme, and a hint of lemon juice for brightness. Sautéed onions and kielbasa add a rich caramelized flavor, while the partially mashed potatoes provide a satisfying texture. Ready in just 45 minutes, it serves 4 and is excellent for a fulfilling lunch or dinner.
Ingredients
Vegetables
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
Protein
- 13 oz turkey kielbasa, chopped
Dairy
- 6 oz shredded sharp cheddar cheese
- 1/3 cup heavy cream
Liquids & Oils
- 32 oz chicken broth
- 2–3 tablespoons olive oil, divided
- 1 ½ tablespoons lemon juice
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Potatoes: Peel and chop the potatoes into ½”–1” cubes. Set them aside until ready to use.
- Sauté the Base: In a large soup pot, heat 2–3 tablespoons of olive oil over medium-high heat. Add the chopped onion and turkey kielbasa, sautéing until the onions soften and the kielbasa begins to caramelize, about 5–8 minutes.
- Set Aside Sautéed Ingredients: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and set them aside in a bowl. This prevents overcooking while you prepare the potatoes.
- Cook the Potatoes: In the same pot, add the cubed potatoes along with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir to coat the potatoes in the seasonings. Pour in the chicken broth and lemon juice. Cover the pot and bring to a gentle boil. Simmer, covered, for about 10–15 minutes, or until the potatoes are fork-tender.
- Partial Mashing: Lower the heat to a simmer. Use a potato masher, large fork, or immersion blender to mash about 75% of the potatoes, leaving the rest whole for a hearty texture.
- Incorporate Cream & Cheese: Stir in the heavy cream. Gradually add in the shredded cheddar cheese, stirring continuously until the cheese is melted and the soup is creamy.
- Combine and Finalize: Return the reserved kielbasa and onion mixture to the soup (save a few pieces for garnish if desired). Add the chopped kale and stir until just wilted. Remove the pot from heat.
- Serve & Garnish: Ladle the soup into bowls. Garnish with extra shredded cheese, chopped kale, reserved kielbasa, and a light sprinkle of additional black pepper or red pepper flakes, if desired.
Notes
- For a spicier soup, increase the red pepper flakes to ½ teaspoon or add a dash of hot sauce.
- You can substitute turkey kielbasa with regular pork kielbasa or smoked sausage for a different flavor profile.
- Kale can be swapped with spinach or Swiss chard if preferred.
- Use low-sodium chicken broth to control salt levels if desired.
- Partially mashing the potatoes gives the soup its creamy yet chunky texture—adjust to your preference.
- For a dairy-free version, omit the cheddar cheese and heavy cream and use coconut milk instead.
