If there’s a soup that wraps you in warmth and comfort from the very first spoonful, it’s this Kielbasa Potato Soup Recipe. It’s a creamy, cheesy, and hearty bowl packed with tender potatoes, smoky turkey kielbasa, vibrant kale, and a touch of zesty lemon that brightens every bite. Whether you’re feeding a hungry family on a chilly night or just craving something soul-soothing and simple, this soup brings everyone to the table with big smiles and empty bowls. Trust me, it’s the kind of recipe you’ll turn to again and again.
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients can create such rich, layered flavors! Each component in this Kielbasa Potato Soup Recipe plays a special role, from the creamy potatoes to the sharp cheddar. Here’s what you’ll need, plus a few tips to make every bite memorable.
- Russet Potatoes: Go for 4–5 medium or small ones, peeled and cubed; they add heartiness and their starch helps the soup turn luxuriously creamy.
- Onion: One medium, chopped; this humble veggie brings a sweet depth once sautéed.
- Kale: Two cups, chopped; it adds gorgeous color and a gentle earthiness that balances the rich flavors.
- Turkey Kielbasa: A 13 oz link, chopped; smoky, savory, and the soul of the dish—plus it’s lighter than traditional sausage!
- Sharp Cheddar Cheese: Six ounces, shredded; opt for sharp to give your soup a robust, cheesy finish.
- Heavy Cream: Just 1/3 cup makes the soup irresistibly silky and indulgent.
- Chicken Broth: A 32 oz carton; it’s the flavorful foundation that ties everything together.
- Olive Oil: Use 2–3 tablespoons, divided; perfect for sautéing and adding a subtle fruity note.
- Lemon Juice: A tablespoon and a half; don’t skip this—it brightens the entire pot!
- Garlic Powder: One teaspoon; gives gentle garlicky warmth without overpowering the soup.
- Onion Powder: One teaspoon; adds extra savory depth.
- Dried Thyme: A quarter teaspoon; just a hint for that classic herby aroma.
- Salt and Black Pepper: Half a teaspoon each; season to taste for perfect balance.
- Red Pepper Flakes: A quarter teaspoon; for a mild kick, adjust to your preference.
How to Make Kielbasa Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling and chopping your potatoes into bite-sized cubes, about half to one inch. This size is perfect for quick, even cooking and makes every spoonful satisfyingly chunky. Set them aside while you get the rest of your ingredients ready.
Step 2: Sauté the Base
Heat 2–3 tablespoons of olive oil in a large soup pot over medium-high heat. Toss in your chopped onions and turkey kielbasa. Let them sizzle together, stirring occasionally, until the onions are soft and the kielbasa starts to caramelize—this takes about 5 to 8 minutes. The aroma at this stage is absolutely irresistible and lays the foundation for the soup’s deep flavor.
Step 3: Set Aside Sautéed Ingredients
Using a slotted spoon, scoop out the caramelized onions and kielbasa, and set them aside in a bowl. This clever move keeps them perfectly cooked and prevents them from getting too chewy while your potatoes simmer to tenderness.
Step 4: Cook the Potatoes
In the same pot (don’t clean it—you want those flavorful brown bits!), add your cubed potatoes. Sprinkle in the garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Give everything a good stir so the potatoes are nicely coated with all those seasonings. Pour in the chicken broth and lemon juice, then cover and bring to a gentle boil. Let it simmer, covered, for 10 to 15 minutes or until the potatoes are fork-tender.
Step 5: Partial Mashing
Reduce the heat to a gentle simmer. Now, using a potato masher, large fork, or even an immersion blender, mash about 75 percent of the potatoes right in the pot. Leave some chunks for texture—this technique gives your soup a rich, creamy body with plenty of hearty bites.
Step 6: Incorporate Cream & Cheese
Pour in the heavy cream and stir well. Then, gradually add the shredded cheddar cheese, stirring until it melts completely. The result is a soup that’s thick, velvety, and bursting with cheesy goodness.
Step 7: Combine and Finalize
Return the reserved kielbasa and onion mixture to the pot, saving a few pieces if you want a pretty garnish later. Add the chopped kale and stir gently until it just wilts—this only takes a minute or two. Remove the soup from the heat so the kale stays vibrant and fresh.
Step 8: Serve & Garnish
Ladle the hot Kielbasa Potato Soup Recipe into bowls. Top with extra shredded cheddar, more kale, reserved kielbasa, and a sprinkle of black pepper or red pepper flakes for a little extra pop. Now you’re ready to dig in!
How to Serve Kielbasa Potato Soup Recipe
Garnishes
A few thoughtful garnishes take this soup from cozy to downright crave-worthy. Sprinkle on a bit of sharp cheddar, a handful of fresh kale, or those reserved caramelized chunks of kielbasa for color and flavor. A dusting of black pepper or extra red pepper flakes adds a final flourish that wakes up each bowl.
Side Dishes
This hearty soup needs little more than a good crusty bread for dunking. Try a warm baguette or a slice of rustic sourdough to soak up every last drop. If you want something extra, a simple green salad with a zesty vinaigrette beautifully cuts through the richness of the Kielbasa Potato Soup Recipe.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls—kids and adults alike will love it. Or, portion it into small mugs for a party appetizer. You can even top each serving with a dollop of sour cream and a sprinkle of fresh chives for a playful, loaded-potato vibe.
Make Ahead and Storage
Storing Leftovers
Let any leftover Kielbasa Potato Soup Recipe cool to room temperature, then transfer to airtight containers. It keeps wonderfully in the fridge for up to four days. The flavors deepen as it sits, making the next day’s lunch or dinner even more delicious.
Freezing
This soup also freezes well, though the texture may change slightly due to the potatoes and cream. To freeze, ladle cooled soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent sticking and to restore creaminess. If the soup seems too thick, add a splash of chicken broth or milk. You can also microwave individual servings in short bursts, stirring in between until heated through.
FAQs
Can I use a different sausage instead of turkey kielbasa?
Absolutely! Traditional pork kielbasa, smoked sausage, or even a spicy andouille work beautifully. Just keep in mind that the flavor and richness will vary a bit, so choose your favorite.
What can I substitute for kale?
If kale isn’t your thing, try baby spinach, Swiss chard, or even collard greens. Add them at the end, just like the kale, to keep their color and texture vibrant.
Is it possible to make this soup vegetarian?
Definitely! Swap the kielbasa for your favorite plant-based sausage and use vegetable broth instead of chicken broth. You’ll still get plenty of smoky, savory goodness in every bowl.
Can I make the Kielbasa Potato Soup Recipe in a slow cooker?
You sure can. Sauté the onion and kielbasa first for best flavor, then add everything (except the cheese, cream, and kale) to your slow cooker and cook on low for 6-8 hours. Stir in the cream, cheese, and kale at the end until just wilted and melted.
How can I make the soup thicker or thinner?
For a thicker soup, mash more potatoes or let it simmer uncovered to reduce. To thin it out, simply add a bit more broth or milk until you reach your desired consistency.
Final Thoughts
If you’re searching for a meal that’s equal parts comforting and exciting, give this Kielbasa Potato Soup Recipe a spot in your dinner rotation. The blend of flavors and textures is pure magic, and it’s a true crowd-pleaser. I hope you love every spoonful as much as I do!
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Kielbasa Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Kielbasa Potato Soup is a hearty and comforting dish perfect for chilly days. Made with tender russet potatoes, savory turkey kielbasa, fresh kale, and sharp cheddar cheese, this creamy soup offers a balanced blend of flavors with a subtle kick from red pepper flakes. Quick to prepare and packed with protein and veggies, it makes an ideal weeknight meal for four servings.
Ingredients
Vegetables & Produce
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
Meat & Dairy
- 13 oz turkey kielbasa, chopped
- 6 oz shredded sharp cheddar cheese
- 1/3 cup heavy cream
Liquids & Oils
- 32 oz chicken broth
- 2–3 tablespoons olive oil, divided
- 1 ½ tablespoons lemon juice
Seasonings & Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Potatoes: Peel and chop the russet potatoes into ½”–1” cubes. Set them aside until ready to use.
- Sauté the Base: Heat 2–3 tablespoons of olive oil in a large soup pot over medium-high heat. Add the chopped onion and chopped turkey kielbasa. Sauté for about 5–8 minutes, stirring occasionally, until onions soften and kielbasa starts to caramelize.
- Set Aside Sautéed Ingredients: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and place them in a bowl to prevent overcooking while cooking the potatoes.
- Cook the Potatoes: In the same pot, add the cubed potatoes. Sprinkle garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes over the potatoes. Stir well to coat. Pour in the chicken broth and lemon juice. Cover the pot and bring to a gentle boil. Reduce heat to a simmer and cook for 10–15 minutes until potatoes are fork-tender.
- Partial Mashing: Lower the heat to maintain a simmer. Using a potato masher, large fork, or immersion blender, mash about 75% of the potatoes, leaving some chunks for texture.
- Incorporate Cream & Cheese: Stir in the heavy cream to the soup. Gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese is fully melted and the soup becomes creamy.
- Combine and Finalize: Return the reserved sautéed kielbasa and onions to the pot. Add the chopped kale and stir until just wilted. Remove the soup from heat.
- Serve & Garnish: Ladle the soup into bowls. Garnish with extra shredded cheddar cheese, chopped kale, reserved kielbasa pieces, and a light sprinkle of black pepper or red pepper flakes if desired.
Notes
- You can substitute turkey kielbasa with regular pork kielbasa or smoked sausage if preferred.
- For a thicker soup, mash more potatoes or reduce the amount of chicken broth slightly.
- Kale can be substituted with spinach or Swiss chard if desired.
- Adjust the amount of red pepper flakes to control the spice level.
- Use low-sodium chicken broth to manage sodium intake.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering, mashing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg
