Make Kiełbasa Potato Soup whenever you want a quick, delicious, and filling meal.
Hearty, comforting, good for the soul—these thoughts come to mind when I devour a bowl of kiełbasa potato soup. Every mouthful is filled with savory, cheesy goodness, and you won’t be able to stop eating until it is all gone. But fear not, with only 10 minutes of preparation and 30 more of cooking time, you can get another potful going right away.
Soup is good any time of year, not just in the winter when you want something warm and filling. Polish soups, such as this one and Beef Barley Soup, have passed the time test. It is no wonder that many families have fond memories of sitting around the dinner table talking about the day’s activities over a comforting bowl of soup.
The aroma from the kitchen when you sauté the kiełbasa wafts far beyond your home. Don’t be surprised when a neighbor stops by on a walk or texts you to ask what you’re cooking. They may be hinting at a bowl or two, so be prepared. One bite and you won’t blame them a bit.
I recommend grating your cheddar cheese from a brick rather than pre-shredded cheese, as those contain fillers, such as cellulose or starch, which are added to keep the cheese from clumping and sticking together. Those fillers also affect the melting ability and can lead to clumps in the soup.
Is Kiełbasa Potato Soup Healthy?
While kiełbasa potato soup is a hearty meal, it is also high in calories, fat, sodium, and cholesterol. You can make it a bit healthier using low-sodium chicken broth and low-fat half-and-half. Another way to increase the healthiness of this soup is to double or triple the carrots and celery so you have more vegetables. Another option is to replace half the potatoes with chopped cauliflower to reduce the calories and carbohydrates. You won’t miss the potatoes, and the cauliflower adds an interesting dimension to this dish. Adding chopped spinach towards the end of cooking will provide additional vitamins and minerals.
You can make a dairy-free version using plant-based half-and-half and cheddar cheese. This recipe is gluten-free as long as your sausage and other ingredients don’t contain gluten.
How To Thicken This Soup Without Flour Or Starch
Some people like this soup more on the brothy side, while others want it rich and thick. We often think of adding a flour or cornstarch slurry to thicken the soup, but that is unnecessary when the soup contains potatoes. One of the highlights of this soup is the tender chunks of potatoes you get from using waxy potatoes. However, if you want the potatoes to break down to thicken the soup, adding some russets will provide the best of both worlds. You can also mash some of the soup at the end to help it get thicker.
FAQs & Tips
How Do I Store Leftovers?
Allow kiełbasa potato soup to cool to room temperature before refrigerating in an airtight container for up to 3 days. Reheat it slowly on the stovetop or in a loosely covered container in the microwave. This soup does not freeze well.
Can I Use Turkey Sausage In Kiełbasa Potato Soup?
Yes! Polish turkey sausage is an excellent substitute, especially if you don’t eat pork. You can substitute beef kiełbasa, too. Some brands offer a combination of beef and pork in their kiełbasa, which also works. Alternatively, you can use smoked sausage, bratwurst, thick slab bacon, or chorizo.
How Do You Keep Potatoes From Getting Mushy In Soup?
The first step is to use the right type of potato. You want waxy ones like fingerling or red potatoes. Yukon Gold is another great option. Adding a splash of lemon juice or vinegar can help the potatoes maintain their structure. Also, keep the soup at a gentle boil, as rolling boils break them down quickly.
Serving Suggestions
I love pairing hearty dishes like kiełbasa potato soup with refreshing dishes like Berry Salad. They complement each other so well. Pickled Beets are another great dish to serve alongside this soup. Although a loaf of crusty bread is ideal for scraping those last delectable spoonfuls from the bottom and sides of the bowl, this Sweet Potato Bread contrasts beautifully with the flavors of the soup. Serve some buttery Tea Cookies for dessert, and you have the perfect ending to a delicious meal.
Ingredients
- 1 tablespoon olive oil
- 12 ounces kiełbasa sausage cut into 1/2-inch pieces
- 1 medium onion diced
- 1 large carrot diced
- 2 ribs celery diced
- 4 garlic cloves minced
- 1 1/2 pounds potatoes peeled and cubed, 1/2-inch to 3/4-inch
- 5 cups chicken broth
- 1 1/3 cups half-and-half
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup chopped fresh parsley plus more for garnish
- 1/4 teaspoon red chili flakes
- Salt and pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the kiełbasa sausage and cook for about 5 minutes until it turns lightly crispy. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add diced onion, carrot, and celery. Sauté the vegetables for 5 minutes until softened. Then, add the minced garlic, stirring for another minute until fragrant.
- Add the cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Place the browned kiełbasa back into the pot. Gently stir in the half-and-half and shredded cheddar cheese over low heat until the cheese is melted and the soup thickens a bit, which should take around 5 minutes.
- Lastly, add the chopped parsley and season with red chili flakes and salt and pepper according to your taste. Serve hot with additional parsley on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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