This Potato Kielbasa Soup is the ultimate comfort food, blending hearty potatoes, savory kielbasa, and a creamy, cheesy broth that will have everyone coming back for seconds. With a touch of fresh herbs and a rich depth of flavor, this soup is perfect for cold evenings, family dinners, or simply when you’re craving something warm and satisfying.

Why You’ll Love This Potato Kielbasa Soup :

1. Rich and Creamy: The combination of cheddar and Parmesan cheeses creates a luscious, velvety texture.
2. Hearty and Filling: Potatoes and kielbasa make this a complete, satisfying meal.
3. Easy to Make: Comes together in just one pot for minimal cleanup.
4. Customizable: Add your favorite vegetables or use smoked kielbasa for a bold flavor twist.

Ingredients For Potato Kielbasa Soup :

For the Base:

• 1 tbsp extra virgin olive oil
• 1 lb premium kielbasa, sliced into ½-inch pieces
• 2 cloves garlic, finely minced
• ½ cup yellow onion, finely diced
• ½ cup carrots, peeled and finely diced (about 2 large)
• ½ cup celery, finely sliced (about 2-3 stalks)

For the Soup:

• 4 cups high-quality chicken stock
• 1½ lbs potatoes, diced into cubes (Yukon Gold recommended)
• 2 cups full-fat milk
• 2 cups aged cheddar cheese, finely shredded
• ½ cup Parmesan cheese, finely shredded
• ½ tsp kosher salt (adjust to taste)
• ¼ tsp freshly ground black pepper

For Garnish:

• ¼ cup freshly chopped parsley

How to Make Potato Kielbasa Soup :

Step 1: Sear the Kielbasa

1. Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
2. Add the sliced kielbasa and cook for 5-6 minutes, stirring occasionally, until evenly browned.
3. Remove the kielbasa with a slotted spoon and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the minced garlic, diced onion, carrots, and celery.
2. Sauté for about 2 minutes, stirring occasionally, until the vegetables are slightly softened and aromatic.

Step 3: Simmer the Soup

1. Pour in the chicken stock and add the diced potatoes.
2. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Cover the pot and let it simmer for 15 minutes, or until the potatoes are fork-tender.

Step 4: Add the Cheese and Kielbasa

1. Return the cooked kielbasa to the pot.
2. Stir in the milk, cheddar cheese, and Parmesan cheese. Mix gently to ensure the cheese melts smoothly into the broth.
3. Season the soup with kosher salt and freshly ground black pepper. Reduce the heat to low and stir constantly for 5-10 minutes until the soup becomes creamy and thick.

Step 5: Finish with Fresh Herbs

1. Stir in freshly chopped parsley for a burst of flavor and freshness.
2. Ladle the soup into bowls and serve immediately.

Serving Suggestions

• Bread: Serve with crusty bread or warm dinner rolls for dipping.
• Salad: Pair with a crisp green salad for a lighter side.
• Toppings: Garnish with extra cheese, crumbled bacon, or a dollop of sour cream for added indulgence.

Pro Tips For Potato Kielbasa Soup :

1. Use Smoked Kielbasa: For a more intense, smoky flavor, opt for smoked kielbasa instead of regular.
2. Choose the Right Potatoes: Yukon Gold potatoes are perfect for their creamy texture and ability to hold their shape.
3. Make It Gluten-Free: Replace flour-thickened broth with cornstarch or simply rely on the creamy cheeses for texture.
4. Reheat Gently: Warm leftovers on low heat to maintain the creamy consistency without curdling the milk.

FAQs About Potato Kielbasa Soup :

1. Can I Use Other Cheeses?

Yes! Gruyere, Monterey Jack, or Colby can be great substitutes for cheddar.

2. Can I Freeze This Soup?

Freezing is not recommended due to the dairy content, which may separate upon thawing. However, you can make the soup base (without milk and cheese) ahead of time and freeze it. Add the milk and cheese when reheating.

3. How Long Does This Soup Last in the Fridge?

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

4. Can I Add More Vegetables?

Absolutely! Corn, peas, or diced zucchini would make great additions.

5. How Can I Make This Soup Lighter?

Use low-fat milk and reduce the amount of cheese for a lighter version.

This Potato Kielbasa Soup is a hearty, cheesy masterpiece that’s perfect for warming up on a chilly day. With its robust flavors and creamy consistency, it’s sure to become a family favorite. Pair it with your favorite sides, and dig in!

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Yield: 6

Potato Kielbasa Soup

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This Potato Kielbasa Soup is a hearty, cheesy masterpiece that’s perfect for warming up on a chilly day.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• Base:
• 1 tbsp olive oil
• 1 lb kielbasa, sliced
• 2 cloves garlic, minced
• ½ cup onion, diced
• ½ cup carrots, diced
• ½ cup celery, sliced
• Soup:
• 4 cups chicken stock
• 1½ lbs potatoes, cubed
• 2 cups milk
• 2 cups cheddar cheese, shredded
• ½ cup Parmesan cheese, shredded
• ½ tsp kosher salt
• ¼ tsp black pepper
• Garnish:
• ¼ cup parsley, chopped

Instructions

1. Heat olive oil in a pot. Sear kielbasa for 5-6 minutes; set aside.
2. Sauté garlic, onion, carrots, and celery in the same pot for 2 minutes.
3. Add chicken stock and potatoes. Bring to a boil, then simmer for 15 minutes.
4. Return kielbasa to the pot. Stir in milk, cheddar, and Parmesan cheese. Season with salt and pepper. Cook on low until creamy.
5. Stir in parsley. Serve hot with crusty bread or salad.

Notes

Nutrition (per serving):Calories: 370 | Carbs: 28g | Fat: 20g | Protein: 20g

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