Kielbasa Potato Soup (Print Version)
Warm, hearty soup with tender potatoes, savory kielbasa and creamy beans—pure comfort in every spoonful.
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 pound kielbasa, sliced
03 -
1 yellow onion, diced
04 -
3 garlic cloves, minced
05 -
2 carrots, peeled and cut into half-moons
06 -
5 medium waxy potatoes, peeled and cut into bite-sized pieces
→ Seasonings & Flavorings
07 -
1 tsp sweet paprika
08 -
1 tsp dried marjoram
09 -
½ tsp black pepper
10 -
2 tbsp chopped dill
→ Liquids & Other
11 -
1 can (400 g) white cannellini beans
12 -
5 cups chicken broth
13 -
½ cup cream cheese, at room temperature
# Steps:
01 -
Slice the kielbasa, peel and cut potatoes into bite-sized pieces, peel and chop carrots into half-moons, dice the onion, mince the garlic cloves, and chop the dill before beginning the cooking process.
02 -
Heat oil over medium heat in a large pot. Add kielbasa and brown for 5 minutes. Remove from pot and set aside.
03 -
Add onion, garlic and carrots to the same pot. Sauté for 3 minutes until the onions begin to soften.
04 -
Stir in potatoes, white beans, paprika and marjoram. Pour in chicken broth and cover the pot. Bring to a boil, reduce the heat to medium-low and simmer for 15 minutes until potatoes are tender.
05 -
Remove the lid and stir in the cream cheese until melted. Return kielbasa to the pot. Taste and adjust salt if needed. Finish with black pepper and chopped dill before serving.
# Notes:
01 -
This hearty soup is perfect for chilly evenings and can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
For a lighter version, use light cream cheese and turkey kielbasa.