There is nothing like a warm bowl of soup on a chilly winter evening. When the wind blows, you need something hearty to warm your bones. This creamy smoked kielbasa potato soup is the ultimate hug in a bowl.
It delivers a rich, smoky flavor in just 35 minutes. You do not have to spend hours over a hot stove tonight. This recipe is fast, simple, and perfect for busy families who need comfort fast.
Why You’ll Love This Recipe
This soup is a winner because it uses simple pantry staples you likely have. Smoked kielbasa adds a deep, savory flavor without any extra effort from you. It is a complete meal made in just one single pot.
Your kids will love the tender potatoes and the mild, creamy broth. It is a budget-friendly dinner that feels like a special treat. Even beginner cooks will find this recipe easy to master on the first try.
Simple Cooking Steps
Making this soup is very straightforward and stress-free. You start by browning the sausage to unlock all that golden, smoky flavor. Then, you soften your fresh vegetables in the same flavorful pot.
The potatoes simmer until they are perfectly tender and soft. A splash of cream at the end makes everything velvety and smooth. You will feel like a pro chef in your own kitchen today.
Ingredients You’ll Need
Fresh vegetables and smoky meat make the best flavor base.
- 16 oz smoked kielbasa, sliced into 1/4-inch rounds
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, 1/4-inch dice
- 2 medium carrots, peeled and sliced into half-moons
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup all-purpose flour
- 32 oz low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh Italian parsley, finely chopped
Step-by-Step Directions
- Place a 5-quart Dutch oven over medium-high heat and add olive oil. Sauté kielbasa slices for 6 minutes or until caramelized and browned on both sides; remove sausage with a slotted spoon and reserve on a side plate.
- Reduce heat to medium. Incorporate butter into the remaining rendered fat. Once melted, add onion, carrots, and celery. Sauté for 5 minutes until the mirepoix is softened and the onions are translucent.
- Add minced garlic, smoked paprika, and dried thyme. Sauté for 60 seconds until fragrant.
- Sprinkle all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour flavor while avoiding scorching.
- Deglaze the pot by gradually whisking in the chicken broth, ensuring all browned bits (fond) are lifted from the bottom. Add cubed potatoes.
- Increase heat to bring the mixture to a boil, then immediately reduce to medium-low. Cover and simmer for 15 minutes or until potatoes reach fork-tender consistency.
- Whisk in heavy cream and reintegrate the reserved browned kielbasa. Continue to simmer uncovered for 4 minutes to achieve the final emulsion and desired thickness.
- Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve immediately at an internal temperature of at least 165°F (74°C).
Best Ways to Enjoy It
Serve this soup warm in big, deep ceramic bowls. It pairs beautifully with a slice of crusty sourdough bread for dipping. You can also add a simple side salad for a fresh crunch.
For a cozy night in, light a few candles. This meal is meant to be shared with the people you love. It is comfort food at its finest for any winter night.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three to four days. This soup actually tastes even better the next day as flavors meld.
To reheat, simply warm it on the stove over low heat. Add a tiny splash of milk if it thickened too much. Avoid boiling it hard once the cream is inside to keep it smooth and creamy.
Recipe Tips for Best Results
- Do not skip browning the kielbasa for the best smoky flavor.
- Cut your potato cubes small so they cook through quickly.
- Use Yukon Gold potatoes for the creamiest texture in every bite.
- Scrape the bottom of the pot to get those tasty browned bits.
- For a holiday gathering, you can easily double this recipe.
- Add a handful of fresh spinach at the end for extra greens.
- Check your seasoning at the very end before serving your guests.
Ways to Switch It Up
- Swap heavy cream for half-and-half for a lighter version.
- Use smoked turkey sausage to keep the fat content lower.
- Add a pinch of red pepper flakes for a spicy kick.
- In the fall, try adding diced butternut squash with the potatoes.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
Common Questions
Can I freeze this soup?
Potatoes and cream can sometimes change texture when they are frozen. For the best quality, enjoy this soup fresh or from the fridge. If you must freeze it, leave the cream out until reheating.
What if I don’t have Yukon Gold potatoes?
Russet potatoes will work fine, but they may break down more. Your soup will just be a little thicker and heartier. Red potatoes are also a great choice if you like skin-on soup.
Is this soup kid-approved?
Yes, most kids love the mild flavor and soft potatoes. The kielbasa is familiar and fun for them to eat. It is a picky-eater friendly meal for your whole family.
I hope this creamy smoked kielbasa potato soup brings warmth to your table tonight. It is the perfect way to slow down and enjoy a cozy winter meal. Happy cooking!
— Lidia
Quick 35-Minute Creamy Smoked Kielbasa and Potato Soup
Ingredients
- 16 oz smoked kielbasa, sliced into 1/4-inch rounds
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, 1/4-inch dice
- 2 medium carrots , peeled and sliced into half-moons
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup all -purpose flour
- 32 oz low -sodium chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh Italian parsley, finely chopped
Instructions
- Place a 5-quart Dutch oven over medium-high heat and add olive oil. Sauté kielbasa slices for 6 minutes or until caramelized and browned on both sides; remove sausage with a slotted spoon and reserve on a side plate.
- Reduce heat to medium. Incorporate butter into the remaining rendered fat. Once melted, add onion, carrots, and celery. Sauté for 5 minutes until the mirepoix is softened and the onions are translucent.
- Add minced garlic, smoked paprika, and dried thyme. Sauté for 60 seconds until fragrant.
- Sprinkle all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour flavor while avoiding scorching.
- Deglaze the pot by gradually whisking in the chicken broth, ensuring all browned bits (fond) are lifted from the bottom. Add cubed potatoes.
- Increase heat to bring the mixture to a boil, then immediately reduce to medium-low. Cover and simmer for 15 minutes or until potatoes reach fork-tender consistency.
- Whisk in heavy cream and reintegrate the reserved browned kielbasa. Continue to simmer uncovered for 4 minutes to achieve the final emulsion and desired thickness.
- Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve immediately at an internal temperature of at least 165°F (74°C).
