Kielbasa Potato Soup is a warm, hearty bowl filled with tender chunks of potato and slices of smoky kielbasa sausage. The creamy broth wraps everything together, making this soup the perfect comfort food on a chilly day. It’s simple but full of flavor, with just the right balance of savory sausage and soft potatoes.
I love making this soup when I want something that feels like a big, cozy hug in a bowl. The kielbasa adds a nice smoky touch that makes every spoonful satisfying. One of my favorite tricks is to brown the kielbasa a little before adding the other ingredients—it brings out extra flavor and makes the soup even better.
This soup is so easy to serve and share. I like to pair it with a crusty piece of bread for dipping or a simple green salad to brighten up the meal. Whether you’re warming up after a busy day or feeding a group of friends, Kielbasa Potato Soup always hits the spot and feels like a home-cooked classic.
Key Ingredients & Substitutions
Kielbasa sausage: This smoky sausage is the star of the soup. If you can’t find kielbasa, smoked sausage or andouille can work well. For a lighter option, try turkey kielbasa.
Potatoes: Yukon Gold or Russet potatoes are great here. Yukon Golds hold their shape better, while Russets break down slightly, making the broth a bit creamier. You can mix both for texture.
Chicken broth: Adds depth and warmth. If you prefer vegetarian, vegetable broth will do, but the soup won’t be as rich.
Diced tomatoes: These add brightness and a little acidity. If you don’t have canned tomatoes, fresh diced tomatoes or tomato sauce can be used, but reduce liquid slightly.
Herbs and spices: Dried thyme and oregano bring earthiness. Smoked paprika gives extra smoky flavor—don’t skip it if you like a smoky note.
How Can I Make My Kielbasa Potato Soup Flavorful and Well-Balanced?
Brown the kielbasa first. This caramelizes the outside and boosts flavor. Don’t just toss it straight into the pot—browning adds depth.
- Sauté onions and carrots after removing the sausage to build a flavorful base.
- Add garlic last during sautéing to avoid burning and bitterness.
- Simmer gently—not too fast—to let potatoes and carrots become tender without falling apart.
- Season gradually and taste before serving. Salt and pepper can make a big difference in the final flavor.
Equipment You’ll Need
- Large pot or Dutch oven – Perfect for cooking the kielbasa and simmering the soup all in one pot.
- Wooden spoon – Great for stirring without scratching your pot.
- Sharp knife – Helps you slice kielbasa and chop vegetables quickly and safely.
- Cutting board – A sturdy surface makes chopping easier and safer.
- Ladle – Makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap kielbasa for smoked sausage or andouille for a different smoky flavor.
- Add a cup of corn kernels for a hint of sweetness and texture contrast.
- Stir in a handful of chopped kale or spinach near the end for extra greens.
- Top with shredded cheddar or a dollop of sour cream to add creaminess and richness.
How to Make Kielbasa Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb kielbasa sausage, sliced into 1/2-inch rounds
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 1 cup carrots, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
Seasoning and Other Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional for extra smoky flavor)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and roughly 30 minutes of cooking time, so you can have a warm, hearty meal ready in about 40 minutes total.
Step-by-Step Instructions:
1. Brown the Kielbasa:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for about 5 minutes, browning both sides. Once browned, remove the kielbasa from the pot and set aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion and diced carrots. Sauté for 5 to 7 minutes until the onion becomes translucent and the carrots start to soften. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients and Simmer:
Return the browned kielbasa to the pot. Add the diced potatoes, chicken broth, and canned diced tomatoes with juices. Stir in the dried thyme, oregano, smoked paprika (if using), salt, and pepper. Bring everything to a boil.
4. Cook Until Tender:
Reduce the heat and let the soup simmer uncovered for about 20 to 25 minutes, or until the potatoes and carrots are tender.
5. Final Touches and Serve:
Taste the soup and adjust the seasoning with extra salt and pepper if needed. Ladle the soup into bowls and sprinkle freshly chopped parsley on top. Enjoy your comforting Kielbasa Potato Soup with some crusty bread on the side!
Can I Use Frozen Kielbasa for This Soup?
Yes, you can! Just make sure to thaw the kielbasa completely before slicing and browning it. Thaw overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Substitute Potatoes with Another Vegetable?
Absolutely! You can try using sweet potatoes or turnips for a different flavor and texture. Keep in mind that cooking times might vary slightly depending on the vegetable you choose.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup in Advance?
Yes! It actually tastes great the next day as the flavors meld together. Make the soup ahead, refrigerate, and simply reheat before serving. If it thickens too much, add a splash of broth or water while reheating.
