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My family's favorite kielbasa potato soup brings warmth and comfort to any day. The smoky pieces of sausage swimming in creamy potato broth create pure magic in every spoonful. I love how this Polish-inspired recipe transforms simple ingredients into something absolutely amazing.
Simple Yet Special
This one-pot wonder has saved many busy weeknights in my kitchen. In just about 30 minutes the whole house fills with irresistible aromas that bring everyone to the table. The combination of smoky kielbasa and rich creamy broth never fails to make this soup disappear quickly.
Your Shopping List
- 1 pound kielbasa: Choose smoked pork or turkey variety sliced into half moons.
- 1 medium onion: Diced small creates perfect flavor base.
- 2 medium carrots: Peeled and diced uniform size for even cooking.
- 2 celery stalks: Diced adds wonderful crunch and flavor.
- 3 garlic cloves: Fresh minced gives best taste.
- 1/4 teaspoon chili flakes: Optional adds gentle warmth.
- 4 medium potatoes: Waxy variety holds shape better in soup.
- 4 cups chicken stock: Homemade or store bought both work well.
- 1 1/2 cups whole milk: Creates perfect creamy broth.
- 2 cups sharp cheddar: Freshly grated melts smoothly.
Step-by-Step Instructions
- Start with Kielbasa
- Heat olive oil in large Dutch oven over medium heat. Cook sliced kielbasa 4-5 minutes until edges get crispy. Remove with slotted spoon set aside.
- Cook Your Vegetables
- In same pot add onion carrot celery. Cook 5 minutes until they start to soften stirring occasionally.
- Add Aromatics
- Stir in minced garlic and chili flakes if using. Cook just 1 minute until fragrant.
- Simmer Potatoes
- Add diced potatoes and chicken stock bring to boil. Reduce heat simmer 10-12 minutes until potatoes are tender.
- Add Dairy
- Temper milk by mixing with small amount of hot soup then add to pot. Return kielbasa to soup.
- Finish with Cheese
- Stir in grated cheddar until completely melted. Let simmer 2-3 minutes to thicken slightly.
- Final Touch
- Add fresh parsley salt and pepper to taste. Serve hot with extra cheese if desired.
Storage Tips
Keep leftover soup in airtight container in fridge up to 3 days. Warm gently on stovetop or microwave when ready to serve. Skip freezing this one dairy based soups can separate when thawed.
Make It Your Way
For extra creamy texture mash some potatoes against side of pot while cooking. Add more kielbasa if you like meatier soup. Serve with crusty bread for dipping into that delicious broth. Sometimes I add extra vegetables like mushrooms or bell peppers for more variety.
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Frequently Asked Questions
- → Why fry the kielbasa first?
Frying creates crispy edges on the sausage and leaves flavorful drippings in the pot that enhance the vegetables and overall soup flavor.
- → Why temper the milk?
Adding hot soup to the milk before adding it to the pot prevents the milk from curdling when it hits the hot liquid, ensuring a smooth, creamy texture.
- → Can I use different potatoes?
Any firm, waxy potato works well as they hold their shape during cooking. Avoid starchy potatoes that might fall apart and make the soup too thick.
- → Why add cheese at the end?
Adding cheese too early can make it stringy or grainy. Adding it near the end ensures smooth melting and proper texture.
- → Can I prep this ahead?
While best served fresh, you can prep vegetables ahead. When reheating, do so gently to prevent the dairy from separating.
Conclusion
This hearty soup combines crispy kielbasa with tender potatoes in a cheesy, creamy broth. Enhanced with fresh vegetables and herbs, it's a perfect midweek comfort meal.