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Kielbasa Potato Soup Recipe

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4.3 from 53 reviews

This hearty Kielbasa Potato Soup combines the smoky, savory flavors of kielbasa with creamy potatoes and rich dairy for a comforting bowl perfect for chilly days. The soup features tender leeks, garlic, and fresh dill, melded together with chicken stock, milk, and cream to create a smooth and satisfying texture. It’s a delicious one-pot meal that balances protein, carbs, and creamy goodness.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Meat & Dairy

  • 14 oz kielbasa, sliced into half-moons
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 cup heavy cream

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 2 large leeks, white and light green parts thinly sliced
  • 4 cloves garlic, minced
  • 2 pounds russet potatoes, peeled and cut into ½-inch cubes
  • 2 tablespoons fresh dill, finely chopped (for serving)

Pantry Items

  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 2 teaspoons kosher salt, plus more to taste

Instructions

  1. Heat the fats: In a large pot or Dutch oven over medium heat, warm the olive oil and unsalted butter until melted and shimmering to create the perfect base for sautéing.
  2. Cook the kielbasa: Add the sliced kielbasa to the pot and cook for about 5-7 minutes, stirring occasionally, until browned and slightly crisp on the edges. Remove the kielbasa and set aside to prevent overcooking.
  3. Sauté leeks and garlic: In the same pot, add the sliced leeks and minced garlic. Cook over medium heat for 5-6 minutes until the leeks are softened and fragrant but not browned, stirring often to prevent sticking.
  4. Create the roux: Sprinkle the all-purpose flour over the softened leeks and garlic. Stir well and cook for 2-3 minutes to remove the raw flour taste; this will thicken the soup later.
  5. Add potatoes and stock: Pour in the chicken stock and add the cubed potatoes. Stir to combine, then bring the mixture to a gentle boil. Reduce heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are very tender.
  6. Blend (optional): For a smoother texture, use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, skip this step for a more rustic soup.
  7. Add dairy and season: Stir in the whole milk and heavy cream until fully incorporated. Return the cooked kielbasa to the pot. Season with kosher salt and adjust seasoning if necessary. Heat through on low heat for 5 minutes, avoiding a boil to prevent curdling.
  8. Serve: Ladle the soup into bowls and garnish with freshly chopped dill for a bright, herbal finish that complements the smoky kielbasa.

Notes

  • Using russet potatoes gives the soup a creamy, fluffy texture when cooked.
  • If you prefer a vegetarian version, substitute kielbasa with smoked tofu and use vegetable broth.
  • Adjust salt to taste depending on the saltiness of your kielbasa and broth.
  • For a lower-fat version, swap heavy cream with half-and-half or omit entirely and increase milk slightly.
  • The soup can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Polish-American

Find it online: https://allyumcooks.com/kielbasa-potato-soup-recipe/