A thick and hearty creamy potato kielbasa soup, with vegetables and a little bit of cheese added to the mix. Great comfort food and a perfect dinner soup!
- This soup is a favourite this time of year, as it is nice and creamy (but uses only milk!) and it’s hearty enough for dinner.
- I love the big chunks of kielbasa, that are pan-browned first, for extra flavour.
- The bit of cheese stirred in at the end is just enough to turn this creamy soup into something special.
Ingredients and Substitutions
Kielbasa Polish Sausage – this is the type of sausage usually sold in a U-shaped package. Kielbasa is typically smoked and/or cooked, so while it is ready-to eat, it tastes better cooked again. I love to fry it to get a bit of browning on it.
Be sure to remove and discard the casing. Simply slice down the kielbasa lengthwise and peel it off. Slice and cut into half to make half moon shapes or if that it too large, cut again into quarters.
Polish sausage is a great substitute for Kielbasa. You can adjust the amount of sausage, to taste.
Potatoes – Russet (baking) potatoes perform best in soups, so I would recommend that type of potato for best results. A yellow potato such as Yukon Gold will work, but they do take longer to become tender and they don’t ever soften as nicely as Russet.
Onion, Carrot and Celery – both onion and carrot are highly recommended for this soup, though celery is probably optional. If you don’t have any, simply omit. For the carrots, I like to slice into rounds and cut in half (or quarters) to mirror the kielbasa shape.
Broth – you can use either chicken or vegetable broth for this soup.
Milk – any milk you have is fine. I usually use either a 2 or 3% milk myself.
Parsley – a touch of green is lovely in this soup. I’ve used fresh, curly parsley here. You could use flat parsley or dried parsley. Alternatively, a bit of chopped, fresh spinach would work, as well.
Cheese – I love to stir a little bit of shredded cheddar cheese into this soup right at the very end. Just a bit though and not so much that it ends up like a cheese sauce :) You could also substitute a bit of grated Parmesan, if you prefer. Again, not too much so it doesn’t over-power the soup.
- Pre-cook the Kielbasa until browned. Remove to a bowl and set aside.
- Add the onion, carrot and celery to soup pot and cook until the onion is softened.
- Add the flour and cook briefly.
- Add the milk and broth.
- Add the potatoes to the pot
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add the reserved Kielbasa.
- Add the parsley.
- Add a bit of cheese at the end.
Want to know the secret to a great soup? Seasoning! Don’t forget to taste the soup at the end of cooking and add salt and freshly ground pepper as needed. If the flavours seem a bit flat, it needs more salt.
Making Ahead, Storing and Freezing
This soup holds well in the fridge for 2-3 days and in fact, the flavour improves even more as it sits. It does tend to thicken as it sits, but can easily be thinned when re-heating with a splash of milk or broth.
The texture of creamy soups will change with freezing, thawing/re-heating, so freezing is not recommended.
Get the Recipe: Potato Kielbasa Soup
- 6-8 oz. Kielbasa or Polish sausage, about a 4 to 5-inch piece, sliced into 1/2-inch wide slices, then cut in half/half moon or quartered
- 1 teaspoon cooking oil
- 4 Tablespoons butter
- 3 Tablespoons all purpose flour
- 1/4 cup onion, diced
- 1/2 carrot, sliced into rounds, then cut in half/half moon shape
- 1/3 celery stalk, diced or thinly sliced
- 2 cups chicken broth
- 1 1/2 cups milk, plus more to thin
- 3 cups Russet (baking) potatoes, peeled or unpeeled and cut into 1/2-inch cubes
- 1/4 cup parsley, chopped and loosely packed or 1 Tablespoon dried parsley
- 1/4 cup cheddar cheese, shredded
- salt and freshly ground pepper
- Heat a skillet over medium high heat. Add the oil and swirl around, then place the Kielbasa round into the skillet. Cook sausage without disturbing until starting to brown underneath, then flip over and brown the other side. Remove to a bowl and set aside. *Can be done ahead and refrigerated.
- In a large soup pot, melt butter over medium heat. Add the onion, celery and carrot and cook, stirring, until onion is softened, about 3 minutes. Add the flour and cook, stirring, about 1 minute. Add the broth and milk and stir to combine. Add the potatoes to the pot. Bring to a boil, then reduce heat to medium low and gently simmer the soup, stirring regularly to avoid the potatoes sticking to the bottom of the pan, until the potatoes and vegetables are tender, about 15-20 minutes. *Taste-test the vegetables to be sure they are tender. If soup has thickened too much, thin with a bit of additional milk or broth.
- When vegetables are tender, add the cooked Kielbasa chunks and stir in. Cook a couple of minutes to re-warm the meat, then stir in the parsley. *Taste the soup and add additional salt and freshly ground pepper, as needed. If the flavours taste flat, it needs more salt! Remove the pot from heat and add the shredded cheese. Stir until cheese is melted.
- Serve soup garnished with additional chopped parsley.
- Refrigerate leftovers up to 3 days. Soup will thicken as it sits. Thin with additional milk or broth when re-heating.
More Potato Soup Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!