Hearty Kielbasa Potato Soup

This soul-warming Kielbasa Potato Soup has been my go-to comfort meal during cold winter months for years. The combination of savory sausage, creamy beans and tender potatoes creates a hearty, satisfying dish that feels like a warm hug in a bowl.

I first discovered this soup recipe during a particularly brutal winter storm when I needed to feed my family using only pantry staples. Now it's requested at least twice a month when temperatures drop below freezing.

Ingredients

• Kielbasa a smoked Polish sausage that adds rich flavor and hearty protein. Look for one with visible spices and a firm texture.
• Yellow onion provides a sweet aromatic base. Choose firm onions with no soft spots.
• Garlic cloves add essential depth of flavor. Fresh cloves will give the best results.
• Carrots bring natural sweetness and beautiful color. Select firm bright orange carrots.
• Waxy potatoes hold their shape during cooking. Yukon golds or red potatoes work perfectly.
• Sweet paprika adds a mild peppery flavor and gorgeous color. Hungarian varieties offer the best flavor.
• Dried marjoram has an oregano like flavor that perfectly complements the sausage. Make sure its aromatic before using.
• White beans add creaminess and protein. Cannellini beans work beautifully.
• Chicken broth forms the savory base. Use homemade if possible for best flavor.
• Cream cheese creates a silky mouthfeel and mild tanginess. Full fat works best for texture.
• Fresh dill brightens the entire dish. Look for vibrant green bunches without wilting.

Step-by-Step Instructions

Prep All Ingredients

Slice kielbasa into half inch coins. Peel potatoes and cut into uniform one inch cubes so they cook evenly. Dice onion into quarter inch pieces. Mince garlic finely. Peel carrots and slice into uniform half moons. Chop dill finely. Having everything prepared before you begin cooking makes the process smooth and enjoyable.

Brown The Kielbasa

Heat olive oil in a large heavy bottomed pot over medium heat until it shimmers. Add sliced kielbasa in a single layer and cook undisturbed for 2 minutes until golden brown on one side. Flip pieces and brown for another 3 minutes. This step is crucial as it develops deep flavor compounds that will infuse the entire soup. Remove sausage to a plate using a slotted spoon leaving the flavorful fat behind.

Sauté The Vegetables

Add diced onion garlic and carrots to the pot with the rendered kielbasa fat. Cook for 3 minutes stirring occasionally until onions begin to turn translucent. This creates the aromatic flavor base for the entire soup. Be careful not to burn the garlic which can happen quickly and create bitterness.

Simmer The Soup

Add potatoes white beans paprika and marjoram to the pot and stir to coat everything in the seasoned oil. Pour in chicken broth and bring to a gentle boil. Cover the pot with a lid reduce heat to medium low and simmer for 15 minutes until potatoes are fork tender but not falling apart. The covered simmer helps the potatoes cook evenly while flavors meld.

Finish With Creaminess

Remove lid and stir in cream cheese in small pieces until fully melted and incorporated. Return the browned kielbasa to the pot and gently stir to combine. Taste and adjust salt if needed though the kielbasa and broth usually provide sufficient saltiness. The cream cheese transforms the broth into a silky slightly thickened consistency.

Bookmark

The kielbasa is truly the star of this dish. I discovered the importance of taking time to properly brown it when my Polish grandmother watched me make this soup and insisted I was rushing this crucial step. The extra few minutes creates a depth of flavor that transforms this from a good soup into an exceptional one.

Smart Substitutions

This soup welcomes adaptations based on what you have available. Smoked sausage can replace kielbasa though the flavor profile will be slightly different. Sweet potatoes make a wonderful alternative to white potatoes adding natural sweetness and beautiful color. For a lighter version omit the cream cheese and add a splash of half and half instead. Plant based sausages work surprisingly well for those looking to reduce meat consumption.

Storage and Reheating

This soup actually improves with time as flavors continue to develop. Store cooled soup in airtight containers in the refrigerator for up to 4 days. When reheating add a splash of broth or water as the soup will thicken considerably once chilled due to the starch from the potatoes. Gentle stovetop reheating works best but microwave reheating in 1 minute intervals stirring between each works in a pinch.

Serving Suggestions

Serve this hearty soup with a simple side salad dressed with vinaigrette to balance the richness. A chunk of crusty sourdough bread for dipping is practically mandatory in my household. For entertaining this soup makes an impressive first course when served in small portions with a sprinkle of extra dill and a dollop of sour cream. During holiday seasons I serve it as a casual meal before big celebrations when people need something substantial but not too filling.

Cultural Background

This soup draws inspiration from traditional Polish cooking where kielbasa and potatoes are staple ingredients. Similar soups appear throughout Eastern European cuisines particularly in regions with cold winters where hearty one pot meals provided necessary sustenance. The addition of cream cheese is an American adaptation that adds richness while maintaining the authentic flavor profile of the original inspiration.

Recipe Q&A

→ What type of potatoes work best for this soup?

Waxy potatoes like Yukon Gold or red potatoes work best for this soup because they hold their shape during cooking and don't fall apart easily. They give the soup a nice texture while still being tender. Russet potatoes can be used but may break down more during cooking.

→ Can I substitute the kielbasa with another type of sausage?

Yes, you can substitute kielbasa with other smoked sausages like andouille, smoked chorizo, or even regular smoked pork sausage. Each will give the soup a slightly different flavor profile, but all work well with the creamy potato base.

→ How can I make this soup vegetarian?

To make a vegetarian version, omit the kielbasa and use vegetable broth instead of chicken broth. You can add extra beans for protein, or include plant-based sausage alternatives. Consider adding a bit of smoked paprika or liquid smoke to replace the smoky flavor that kielbasa provides.

→ Can I freeze this soup?

Yes, you can freeze this soup, but be aware that dairy-based soups can sometimes separate when thawed. For best results, freeze the soup before adding the cream cheese. When ready to serve, thaw completely, reheat, and then stir in fresh cream cheese.

→ What can I serve with this soup?

This hearty soup pairs beautifully with crusty bread, a simple green salad, or warm garlic bread. For a lighter side, consider steamed green vegetables like broccoli or green beans. A slice of rye bread would also complement the Eastern European flavors of the kielbasa.

→ Can I make this in a slow cooker?

Absolutely! Brown the kielbasa and sauté the vegetables as directed, then transfer everything except the cream cheese and dill to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and dill just before serving until fully melted and incorporated.