Pin it
There's nothing like a cozy bowl of kielbasa and potato soup to brighten even the rainiest afternoon. You get that deep flavor from the smoky sausage plus a thick, creamy broth that'll have everyone grabbing seconds. It's wild how a few basic things you already have at home can end up tasting this fantastic.
Cozy Comfort Classic
This single-pot meal comes to the rescue on crazy weeknights. You only need half an hour before your whole home is smelling amazing and everyone starts showing up for dinner. Smoky kielbasa in a creamy cheesy soup—yeah, it doesn't stick around long in my house either.
What to Grab
- 1 1/2 cups whole milk: You want this for that thick, dreamy base.
- 4 cups chicken stock: Grab a box or make your own, both are great.
- 3 garlic cloves: Chop fresh for so much flavor.
- 2 medium carrots: Peel and dice so everything cooks even.
- 1/4 teaspoon chili flakes: Toss in if you're craving some gentle heat.
- 2 celery stalks: Chop up for a bit of bite and extra taste.
- 1 medium onion: A small dice works best for a sweet flavor boost.
- 1 pound kielbasa: Try pork or turkey, sliced half-moon style.
- 2 cups sharp cheddar: Fresh-grated melts the nicest.
- 4 medium potatoes: Waxy types are best—they don’t fall apart.
How to Make It
- Finishing Touches
- Toss in parsley with salt and pepper, then serve super hot. Sprinkle on more cheese if you love it cheesy.
- Get Cheesy
- Now stir in your cheddar so it all melts in, then give it another couple minutes—just enough to make it a bit thicker.
- Pile in the Dairy
- Take a ladle of hot soup, mix with your milk, then pour all that back in. Drop in your kielbasa, too.
- Let Those Potatoes Cook
- Add your potatoes and the stock, crank the heat. When it boils, bring it back down and let it simmer—potatoes need just 10-12 minutes to soften up.
- Add Garlic Power
- Mix in minced garlic and chili flakes (if you want). Give it a minute til it smells awesome.
- Sauté the Veggies
- Throw onion, carrot, and celery in that same pot. Cook them til they start going soft, stirring now and then—about 5 minutes.
- Brown Up the Kielbasa
- Add oil, get those sausage slices sizzling in your Dutch oven for 4-5 minutes til they're nice and crispy on the sides. Scoop them out with a slotted spoon and set aside for later.
Leftover Advice
Pop any soup you don't finish into a sealed container and stash it in the fridge for up to three days. Warm it up slow on the stove or zap it in the microwave. Avoid freezing it, dairy soups can be weird once they thaw out.
Switch It Up
Want it even creamier? Mash a few potato chunks right in the pot as it cooks. If you're craving more sausage, just go big on the kielbasa. Serve up with some thick bread to soak up all that goodness. Throw in some sliced mushrooms or bell peppers for a little more color and flavor—totally works!
Pin it
Frequently Asked Questions
- → Why cook the sausage first?
Browning the sausage gives it a crispy outside and adds flavor to the pot for your veggies and soup base.
- → What’s the point of tempering milk?
Mixing hot soup into the milk first stops it from curdling, so you get a smooth and creamy dish.
- → What kind of potatoes should I use?
Stick with firm or waxy ones since they hold their shape. Avoid starchy ones, which might break apart and make the soup overly thick.
- → Why hold off on adding cheese?
If you add it too early, it can get stringy. Stirring it in last keeps it creamy and smooth.
- → Can I prep this meal in advance?
You can chop the veggies early, but for reheating, keep it slow and gentle to avoid messing with the dairy consistency.
Conclusion
This rich soup blends crispy sausage with creamy potatoes and a cheesy broth. Throw in fresh veggies, and it's your go-to comfort meal any day.