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Creamy Kielbasa Potato Soup Recipe

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3.8 from 2 reviews

A hearty and creamy kielbasa potato soup combining tender potatoes, smoky kielbasa, and fresh vegetables in a flavorful, comforting broth enriched with cream. Perfect for a filling family meal, this soup is easy to prepare on the stovetop and offers a rich balance of textures and spices.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Sausage

  • 1 tablespoon olive oil
  • 16 ounces kielbasa (smoked Polish sausage), sliced into 1/4” rounds

Vegetables and Aromatics

  • 2 tablespoons butter
  • 1 medium onion, chopped small
  • 2 medium carrots, peeled and chopped small
  • 2 sticks celery, chopped small
  • 3-4 cloves garlic, minced
  • 3/4 cup corn (frozen or fresh)
  • 2 medium-to-large Russet potatoes, peeled and diced

Seasonings and Liquids

  • 1 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons flour
  • 4 cups chicken or beef broth
  • 1 cup heavy/whipping cream
  • Seasoning salt & pepper, to taste

Instructions

  1. Brown the Kielbasa: Heat olive oil in a soup pot or Dutch oven over medium-high heat. Add the kielbasa slices and cook, stirring occasionally, until browned and crisp, about 7-10 minutes. Reduce heat to medium as it cooks. Once browned, transfer the kielbasa to a plate. Drain excess fat from the pot if necessary.
  2. Sauté Vegetables: Add butter, chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables are softened and fragrant.
  3. Add Garlic and Spices: Stir in minced garlic, paprika, Italian seasoning, and flour. Cook for about one minute, stirring constantly to avoid burning, to develop the flavors and thicken the base.
  4. Deglaze and Add Broth: Pour in the chicken or beef broth, stirring well to dissolve the flour and to scrape up the browned bits from the bottom of the pot for extra flavor.
  5. Add Cream and Main Ingredients: Mix in the heavy cream, diced potatoes, corn, and browned kielbasa. Raise the heat to high and bring the soup to a boil.
  6. Simmer: Once boiling, reduce heat to maintain a rapid simmer with the lid slightly open. Cook for approximately 20 minutes or until the potatoes are tender, stirring occasionally.
  7. Season and Serve: Season the soup generously with seasoning salt and pepper according to taste. Stir well and serve hot.

Notes

  • Kielbasa varies in fat content; drain excess fat if your sausage releases a lot during browning.
  • For a thicker soup, you can increase the flour slightly or reduce the broth by half a cup before adding cream.
  • Use fresh corn in season for best flavor, frozen corn also works well.
  • Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Polish-American

Find it online: https://monicarecipes.com/creamy-kielbasa-potato-soup-recipe/