Soup makes a lovely dinner if you use hearty ingredients. It can also make a tasty appetizer but this one is rich and hearty, and ideal for an evening meal, especially if the weather is cold and you want something robust. This recipe uses Kielbasa, parmesan, garlic, potatoes, milk, onion, cheese, and more, for a full flavor in every spoonful.
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You can mix and match some of the ingredients if you want, perhaps using different vegetables or even a different type of sausage.
Kielbasa is especially nice in this soup recipe because it’s a spiced pork, beef, and garlic sausage from Poland which is so tasty. It is the star of this dish. Served with crusty bread, this soup will fill you up for lunch or dinner. It’s full-flavored and so easy to make.
You will find it foolproof even if you’re a relative newbie to making tasty soup recipes.
Why You’ll Love the Recipe:
It’s fun to try new soup recipes but it’s easy to get bored if you make the same ones over and over. This kielbasa potato soup has Polish roots and offers so much incredible flavor. You’ll love the rich taste it offers.
How to Serve It:
Enjoy the soup hot in a cup or bowl, perhaps teamed with some crusty bread for mopping up every last drop.
- Chicken broth
- Shredded Parmesan
- Minced garlic
- Olive oil
- Shredded cheddar cheese
- Salt and pepper to taste
How to make Potato Kielbasa Soup:
Heat the oil in a large pot over medium-high heat on the stove.
Saute the sausage until browned and cooked through. Remove and set aside.
Add the onions, celery, carrots and garlic to the pot, and saute until becoming tender.
Pour in the chicken broth and add the potatoes to the pot. Bring to a boil, cover, and simmer until the potatoes are tender. This takes about 15 minutes.
Return the sausage to the pot along with the milk, cheddar cheese, and parmesan cheese. Simmer for another 10 minutes.
Add salt and pepper to taste, and serve immediately garnished with chopped parsley.
This Polish-inspired kielbasa sausage soup boasts plenty of vegetables including potatoes, and plenty of amazing flavor. It’s garlicky, cheesy, and full of nutrients. Served hot with crusty bread, this soup is seriously satisfying.
Potato Kielbasa Soup
- 4 C. Chicken broth
- 1 lb. Kielbasa sliced
- ½ C. Shredded Parmesan
- 2 tsp. Minced garlic
- 1 ½ lbs. Potatoes cubed
- 1 Tbsp. Olive oil
- 2 C. Milk
- ½ C. Onion diced
- 2 C. Shredded cheddar cheese
- ½ C. Celery chopped
- ¼ C. Parsley chopped
- ½ C. Carrots peeled and diced
- Salt and pepper to taste
- Heat the oil in a large pot over medium high heat on the stove.
- Saute the sausage until browned and cooked through. Remove and set aside.
- Add the onions, celery, carrots and garlic to the pot, and saute until becoming tender.
- Pour in the chicken broth and add the potatoes to the pot. Bring to a boil, cover and simmer until the potatoes are tender. This takes about 15 minutes.
- Return the sausage to the pot along with the milk, cheddar cheese and parmesan cheese. Simmer for another 10 minutes.
- Add salt and pepper to taste, and serve immediately garnished with chopped parsley.
Can You Make It Ahead?
Oh yes, definitely. In fact, since this soup keeps for a while and the flavor gets richer every day it’s in the fridge, you can make it in advance.
Keep the soup in an airtight container in the fridge. You can also freeze it. The soup should keep for up to 4 days in the fridge or maybe 6 months in the freezer.
Variations and Substitutions:
You can use a similar sausage if you can’t find kielbasa. Mild Italian sausage, any kind of smoked sausage, or your favorite link sausages will work here.