Kielbasa Potato Soup

5 from 1 vote

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.

Course Soup

Cuisine American

Keyword kielbasa potato soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 479kcal

Author Sue Ringsdorf

Ingredients

For the kielbasa and veggies:

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

For the broth and potatoes:

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.
2 Tablespoons olive oil, 24 oz. kielbasa sausage
Sauté veggies. Add another tablespoon of oil to the pot and then add diced onions and jalapeño. Cook for a couple of minutes or until softened. Then add garlic and stir for about 30 seconds.
1 cup onion, 1 small jalapeno, 3 cloves garlic
Add seasonings and flour. Add the seasonings (salt, pepper, onion powder, red pepper flakes, and oregano) and the flour. Stir for about one minute.
kosher salt and freshly ground black pepper, 1 teaspoon each red pepper flakes, onion powder, oregano, 2 Tablespoons all-purpose flour
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.)
5 cups lower-sodium chicken broth, 2 pounds yellow potatoes
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.
1 cup half and half, 2/3 cup sour cream light
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.

Nutrition