Kielbasa potato soup is full of cheese, crispy sausage pieces, and potato chunks! The whole family will love it. It’s a hearty and cheesy recipe, perfect for lunch or dinner.
My Eastern European heritage has definitely influenced my life and what I eat. My Austrian grandmother was a baker and my Hungarian grandfather was a butcher.
Together, they grew currants, grapes, pears, and all of the traditional vegetable garden veggies in their Chicago backyard.
Nothing went to waste – they canned everything. Or turned it into lecso or stuffed pepper soup.
I find myself gravitating towards all of the basic ingredients and foods I used to eat at grandma’s house. She is truly the inspiration behind my love of food and rustic recipes.
There was always hot soup available on a cold day or even a hot day. And sausage. Lots of sausages. Thanks, papa, for your contribution!
So, in a way, this kielbasa potato soup is my recipe for them. Awwww…
Potato Kielbasa Soup Ingredients
This is a very rich and hearty sausage soup. It’s the kind of soup that sticks to your ribs and warms up your entire body.
Kielbasa: Kielbasa, also known as Polish sausage, is prepped into half-inch pieces. The sliced sausage boasts a smoky, hearty flavor, enriching the soup with its meaty character and satisfying bite. You can use turkey kielbasa if you want.
Garlic Cloves: Minced garlic cloves join the mix, releasing their irresistible aroma and infusing the soup with that beloved garlicky essence.
Medium Yellow Onion: Finely diced yellow onion contributes a gentle sweetness that mixes with the savory elements and enhances the overall taste.
Carrots: Their natural sweetness balances the savory components.
Celery: Finely sliced celery introduces crispness. Its subtle herbal notes and the refreshing crunch of celery ribs offer a contrast that enhances the soup’s texture.
Scroll down to see the full recipe below!
Potatoes: Add potatoes cut into cubes for substance and heartiness. Yukon gold potatoes are my go-to.
Milk: Milk contributes a luxurious, velvety texture to the broth. It also balances the savory components. I use either whole mix or heavy cream.
Cheddar Cheese: Shredded cheddar cheese takes the soup to a new level of richness. This is my favorite cheddar cheese soup!
Parmesan Cheese: Its nutty, salty notes complement the cheddar cheese and adds depth.
Seasonings: Sprinkle in kosher salt and black pepper – these spices enhance the overall taste. Season to taste. Consider adding red pepper flakes for a bit of spice.
Fresh Parsley: Chopped parsley adds herbaceous freshness and brightens the soup, infusing it with color and aroma.
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Helpful Tools for kielbasa potato soup
We suggest that you gather the following tools before you start cooking:
- a box grater is essential for prepping your cheese
- a good dutch oven or a large pot – I love my Lodge dutch oven
- a sturdy wooden spoon
How to make kielbasa potato soup
Begin by sautéing a sliced kielbasa sausage. You don’t want to overcook it, but it’s definitely better when the sausage pieces are a little crispy so keep that in mind when you’re standing at the stove.
The directions call for 5-6 minutes of sautéing but if you want crispier sausage, make sure to adjust your cooking time.
When the sausage is fried, remove it from the large pot. Set it aside on a plate covered with a paper towel to soak up some of the grease.
Then add the veggies and sauté them in the same pot (or Dutch oven.)
** RECIPE TIP ** Shred the cheddar cheese with a box grater.
Add the chicken stock (or broth) and potatoes to the pot; this is the longest part of the cooking process – your stove should be set to medium heat.
Bring the stock to a boil and then reduce the heat to let the potatoes cook. When the potatoes are tender, add the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper to the pot.
Once the cheese is melted and the soup is bubbling hot, it’s time to serve your potato kielbasa soup.
Stir in some parsley, for color and flavor, and pair each bowl of hearty soup with a chunk of crusty bread. Consider french or sourdough bread. Yummmm.
How do I keep the cheese from clumping together?
One common hurdle many face when preparing this delicious soup is the cheese’s behavior during the cooking process.
Some folks have encountered cheese clumping at the bottom, while others have witnessed it taking on a less-than-desirable burnt form.
- Opt for Freshly Grated Cheese: Begin by choosing a block of cheese and employing a trusty boxed grater to create your cheese shreds.
- Steer clear of pre-packaged shredded cheese typically found in grocery stores. For some mysterious reason (yet to be uncovered), this coated cheese has a tendency to misbehave during the melting process, leading to those pesky clumps.
- Stirring is Key: As you embark on the cheese-adding adventure, keep that spoon moving. Stir the soup constantly while incorporating the cheese. This consistent motion ensures even distribution and smooth melting, leaving no room for unruly clumps to form.
- Gradual Cheese Addition: Remember, patience is your ally. Don’t rush to add all the cheese at once. Instead, introduce it gradually.
- If you happen to notice any signs of clumping, don’t fret. Simply adjust the heat – up or down – until you see the cheese melting smoothly. Once you’ve achieved this ideal melty state, continue to add more cheese.
Looking for more soup recipes?
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa cut into ½ inch pieces
- 2 garlic cloves minced
- ½ cup yellow onion finely diced
- ½ cup carrots peeled and finely diced – 2 large carrots
- ½ cup celery 2-3 stalks, finely sliced
- 4 cups chicken stock
- 1 ½ pounds potato cut into cubes
- 2 cups heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup shredded parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup chopped parsley
Instructions
- Add olive oil to a Dutch oven or soup pot and heat over medium-high heat. Add the sausage and cook for 5-6 minutes, stirring frequently. Remove the sausage using a slotted spoon.
- Add garlic, onions, carrots, and celery and sauté for 2 minutes.
- Add the chicken stock and potatoes. Bring to boil and then reduce heat. Cover and cook for 15 minutes, or until the potatoes are tender.
- Add the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper. Stir and cook on low heat 5-10 minutes longer, until the cheese has melted.
- Stir in parsley before serving.
Angela
Tuesday 19th of November 2024
This soup is a keeper. I've read that some people had an issue with the cheese. Pre shredded cheese has an anti caking agent so it doesn't come out of the package in globs. I used block cheese, turned down the heat and gently scraped the bottom of the pan with a flat metal spatula. It took a lot of stirring but it's worth it.
Demo427
Friday 15th of November 2024
I made this exactly as written. Very tasty! No cheese clump: used Tilamook medium cheddar and Kirkland shredded parm. If you like a thicker soup then you can thicken it up as other commenters have done with a roux or cornstarch slurry.
Rhonda
Friday 15th of November 2024
I made this in my crockpot and it turned out perfect! I added a bacon for extra flavor.
Maryann
Saturday 12th of October 2024
Just made this and it's amazing. I added 2% milk and sour cream and it turned out perfect.
Casey
Saturday 12th of October 2024
This was just okay. There are multiple others who rated this recipe and complained that the cheese was clumping. I had the same experience. I used pre-shredded cheese to save some time. The author puts comments in that people should not use pre-shredded and to shred cheese from a block. Why not edit the recipe to state that? I don’t know of too many people who read through all the commentary prior to getting down to the actual recipe. My other issue is that the soup would be better if thickened.