Creamy Kielbasa Potato Soup
This Creamy Kielbasa Potato Soup is a hearty sausage and potato soup made with smoky kielbasa, tender potatoes, sweet corn, fresh vegetables, and a rich, creamy broth. An easy comfort food, ready in 20 minutes!
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This soup is perfect for chilly fall and winter evenings to serve with dinner rolls. It’s also a great choice for family dinners, weekend lunches, or whenever you need an easy one-pot meal that everyone will enjoy.
For more soup recipes, you’ll find more ideas here!
How to Make Creamy Kielbasa Potato Soup
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large pot, add the olive oil and heat over medium heat.
2. Add the sausage to the pot and cook, until crispy.
3. Remove the sausage from the pan, set aside.
4. Add the butter to the pot, and add the onion, carrots, and celery.
5. Cook the vegetables to soften, 5-6 minutes.
6. Add the garlic, paprika, Italian seasoning, and flour.
7. Cook 1-2 minutes to cook the garlic and flour.
8. Stir in the chicken broth and heavy cream.
9. Add the potatoes and frozen corn.
10. Bring the soup to a boil and reduce the heat to simmer for 20 minutes, or until potatoes are tender.
11. Add salt and pepper to taste.
Serve & Enjoy!
Important Recipe Notes
- Brown the kielbasa well. Let the sausage get nicely browned before removing it from the pot. The browned bits left behind add extra flavor to the soup.
- Cut the potatoes into even pieces. This helps them cook at the same rate and become tender without falling apart.
- Let the flour cook for 1–2 minutes with the vegetables to remove the raw flour taste and help thicken the broth.
- Simmer gently. Avoid a hard boil after adding the heavy cream to keep the soup smooth and creamy.
- If the soup is thicker than you like, stir in a little extra chicken broth until it reaches your preferred consistency.
- Since kielbasa and chicken broth can be salty, wait until the soup is finished before adding extra salt.
- Add the sausage back before serving. Stir the cooked kielbasa back into the soup during the last few minutes so it stays flavorful and tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Warm the soup over low to medium heat, stirring often. Add a splash of chicken broth or cream if it has thickened in the refrigerator.
- This soup can be frozen, but the creamy broth may separate slightly after thawing. Stir well while reheating to bring it back together.
Creamy Kielbasa Potato Soup
Ingredients
- 2 tbsp. extra virgin olive oil
- 16 ounces kielbasa sausage cut into rounds
- 2 tbsp. butter
- 1 med. onion diced
- 2 med. carrots peeled and chopped small
- 2 sticks celery chopped small
- 3-4 cloves garlic
- 1 tsp. paprika
- 1 tsp. Italian seasoning
- 2 tbsp. flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 2 large russet potatoes diced
- 3/4 cup frozen corn Salt & pepper to taste
Instructions
- In a large pot, add the olive oil and heat over medium heat.
- Add the sausage to the pot and cook, until crispy.
- Remove the sausage from the pan, set aside.
- Add the butter to the pot, and add the onion, carrots, and celery.
- Cook the vegetables to soften, 5-6 minutes.
- Add the garlic, paprika, Italian seasoning, and flour. Cook 1-2 minutes to cook the garlic and flour.
- Stir in the chicken broth and heavy cream.
- Add the potatoes and frozen corn.
- Bring the soup to a boil and reduce the heat to simmer for 20 minutes, or until potatoes are tender.
- Add salt and pepper to taste.
Check Out More Soup Recipe Ideas!
Slow Cooker Chicken Wild Rice Soup
Simple Pantry Tomato Soup with Garlic and Onion
