🥣 Creamy Kielbasa Potato Soup
Hearty, smoky, and rich — this one’s perfect for cold nights.
🛒 Ingredients (Serves 4–6)
- 14 oz kielbasa, sliced into rounds
- 4 medium potatoes, peeled & diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 1 cup shredded cheddar (optional but delicious)
- Salt & black pepper
- Optional: ½ tsp smoked paprika
- Garnish: green onions or parsley
🔥 Instructions
1️⃣ Brown the kielbasa
- In a large pot, cook sliced kielbasa over medium heat until lightly browned.
- Remove and set aside (leave drippings in pot).
2️⃣ Sauté aromatics
- Add butter, onion, and garlic. Cook until soft.
3️⃣ Make the base
- Stir in flour and cook 1 minute.
- Slowly whisk in chicken broth until smooth.
4️⃣ Add potatoes
- Add diced potatoes and simmer 15–20 minutes until tender.
5️⃣ Make it creamy
- Stir in milk and cream.
- Add cooked kielbasa back in.
- Simmer 5–10 minutes.
6️⃣ Finish
- Stir in shredded cheddar (if using) until melted.
- Adjust salt and pepper.
🌿 Tips for Extra Creaminess
- Mash a few potatoes directly in the pot to thicken naturally.
- Use Yukon Gold potatoes for a smoother texture.
- Add a small dollop of cream cheese for extra richness.
If you’d like, I can also give:
- A slow cooker version
- A lighter version
- Or a spicy Cajun-style version
Do you want one of those?
