Kielbasa Potato Soup

Kielbasa potato soup with seared sausage coins and tender cubed potatoes in a creamy golden broth. A simple stovetop simmer and partial mash gives a thick, cozy texture with veggies that melt in.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Kielbasa and vegetables

1 lb kielbasa Slice into coins before searing.
1 yellow onion Dice.
2 carrots Dice small so they blend in.
4 potatoes Cube.
4 cup chicken broth

Creamy finish

1 cup half-and-half
1 cup shredded cheddar
0.25 Salt and pepper, to taste Use to taste at the end of cooking.

Equipment

1 Dutch oven

Method

Sear the kielbasa

Heat a Dutch oven over medium-high heat and add the kielbasa coins in a single layer. Sear until browned, about 3-5 minutes, then set aside.

Sauté onion and carrots

In the same Dutch oven, add the diced onion and carrots. Sauté until the onion softens and the carrots begin to tenderize, about 5-7 minutes, stirring occasionally.

Simmer potatoes

Add the cubed potatoes and chicken broth to the Dutch oven. Bring to a gentle simmer and cook until the potatoes are tender, about 20 minutes.

Mash and add cream

Use a potato masher to mash part of the potatoes directly in the pot. Stir in the half-and-half, then cook for 2-3 minutes just until the soup turns creamy and hot.

Finish with cheddar and kielbasa

Return the seared kielbasa to the soup. Add shredded cheddar and stir until melted, then season with salt and pepper to taste.

Notes

Dice the carrots small so they blend in and disappear for picky eaters. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stovetop, stirring to restore creaminess. Freezing is not recommended because the potatoes and half-and-half can change texture after thawing. For a lighter option, swap half-and-half with evaporated milk for a similar creamy feel.