Kielbasa Potato Soup
Kielbasa Potato Soup is a hearty, comforting dish made with smoky kielbasa sausage, tender potatoes, and a rich, creamy broth. The flavors of garlic, onions, and seasonings blend beautifully, making it a perfect meal for cold days.
Kielbasa and Potato Soup
Soup has always been my favorite thing to cook, even when I was making the same two soups on rotation during the early years of adulthood. Now I love trying new combinations and flavors whenever possible, because soup is the most forgiving type of recipe ever.
While I make soup all winter long (even during our mild temps here), I normally test a few of them out during our warmer months (because hello Texas heat). The key is to eat soup at room temperature or just sweat it out. I’m completely ok with either way, tbh.
Why This Recipe Works:
- FULL OF FLAVOR – The combo of sausage, tender yellow potatoes, and creamy broth is flavorful and delicious. Don’t skip this one friends!
- COMFORTING – This creamy soup is total comfort food. Pair it with some Chewy French Bread for the best meal.
- PERFECT FOR CHILLY DAYS – Yes, we prefer to enjoy soup when the weather is cold and blustery, but we are down for soup most any day.
What You’ll Need:
- Olive Oil
- Sausage – We use chicken sausage (cooked) but you could use any smoked sausage.
- Veggies – Onion, jalapeno, and garlic
- Seasonings – salt, pepper, red pepper flakes, onion powder, and oregano
- All-Purpose Flour
- Lower-Sodium Chicken Broth
- Yellow Baby Potatoes
- Half and Half
- Sour Cream Light (or full-fat)
NOTE: You can totally skip the jalapeño and red pepper flakes to tone this down a bit, especially if you’re feeding kiddos. We love a little heat in almost everything – but you do you.
How to make Kielbasa Potato Soup:
Step 1
Brown sausage. Heat a large Dutch oven over medium-high heat. Add a tablespoon of olive oil and then add the sliced chicken sausage. Cool for 3-4 minutes or until slightly browned, stirring frequently. Remove sausage to a clean bowl.
NOTE: We’re using already cooked sausage links, so just brown the outsides. No need to cook for a long time!
Step 2
Sauté veggies. Add another tablespoon of oil to the pot and then add diced onions. Cook for a couple of minutes or until softened. Then add garlic and stir for about 30 seconds.
Step 3
Add seasonings and flour. Add the seasonings (salt, pepper, onion powder, red pepper flakes, and oregano) and the flour. Stir for about one minute.
Step 4
Add broth and potatoes. Add the chicken broth to the pot and bring to a boil. Once boiling, add the sliced potatoes and cook until softened, about 15 minutes or so. (Test potatoes with a fork.)
Step 5
Add remaining ingredients. Then add the half and half, sour cream, and browned sausage back to the pot and stir well. Simmer for 5-6 minutes or until everything is piping hot.
Step 6
Serve. Serve soup with chopped cilantro and crackers.
Store leftover soup in an airtight container for 3-4 days. Reheat gently on the stovetop or in the microwave.
What to serve with Sausage and Potato Soup:
- BREAD – Try our Jalapeño Cheddar Focaccia or Cast Iron Skillet Cornbread Recipe.
- SALAD – We love pairing this with Burrata Caprese Salad or Spinach and Goat Cheese Salad.
- DESSERT – Cookies anyone? Try our Caramel Stuffed Cookies or Maple Cinnamon Cookies!
Recipe FAQs:
Baby yellow old potatoes work best because they hold their shape while becoming tender in the soup.
Slice the kielbasa into rounds and brown it in a large pot until crispy on the edges, then remove it and set it aside.
You can thicken the soup by making a roux, then gradually whisking in the broth, and/or by adding a heavy cream for extra richness.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Kielbasa Potato Soup
Ingredients
- 2 Tablespoons olive oil – divided
- 24 oz. kielbasa sausage – chicken, turkey, or pork
- 1 cup onion – diced
- 1 small jalapeno – diced (with or without seeds)
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon each red pepper flakes, onion powder, oregano
- 2 Tablespoons all-purpose flour
- 5 cups lower-sodium chicken broth
- 2 pounds yellow potatoes – sliced
- 1 cup half and half
- 2/3 cup sour cream light
Instructions
- Brown sausage. Heat a large Dutch oven over medium-high heat. Add a tablespoon of olive oil and then add the sliced chicken sausage. Cool for 3-4 minutes or until slightly browned, stirring frequently. Remove sausage to a clean bowl.
- Sauté veggies. Add another tablespoon of oil to the pot and then add diced onions. Cook for a couple of minutes or until softened. Then add garlic and stir for about 30 seconds.
- Add seasonings and flour. Add the seasonings (salt, pepper, onion powder, red pepper flakes, and oregano) and the flour. Stir for about one minute.
- Add broth and potatoes. Add the chicken broth to the pot and bring to a boil. Once boiling, add the sliced potatoes and cook until softened, about 15 minutes or so. (Test potatoes with a fork.)
- Add remaining ingredients. Then add the half and half, sour cream, and browned sausage back to the pot and stir well. Simmer for 5-6 minutes or until everything is piping hot.
- Serve. Serve soup with chopped cilantro and crackers.
Notes
- You can totally skip the jalapeño and red pepper flakes to tone this down a bit, especially if you’re feeding kiddos.
- Baby yellow old potatoes work best because they hold their shape while becoming tender in the soup.
- Store leftover soup in an airtight container for 3-4 days. (We also like to meal prep this and place in individual containers. Reheat gently on the stovetop or in the microwave.