Creamy Kielbasa Potato Soup

There is a special kind of magic that happens when you combine smoky sausage with tender potatoes in one pot. Max calls this Creamy Kielbasa Potato Soup his "treasure chest soup" because he loves hunting for the golden coins of browned sausage hiding in the rich broth. It is the ultimate comfort meal for chilly evenings; filling the kitchen with a savory aroma that brings everyone running to the table before I can even set out the spoons.

A rich and comforting soup loaded with browned kielbasa sausage, tender gold potatoes, and a creamy savory broth.

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Why You Will Love This Creamy Kielbasa Potato Soup

This recipe is a masterclass in building big flavor with minimal effort. The smokiness of the kielbasa infuses the entire pot; seasoning the potatoes from the inside out as they simmer. It balances the heartiness of a stew with the velvety texture of a chowder; making it a filling dinner that feels like a hug in a bowl without requiring hours of slow cooking.

How To Make Creamy Kielbasa Potato Soup

We start by browning sliced kielbasa in a heavy soup pot to render out that flavorful fat and get crispy edges on the meat. We use those savory drippings to sauté onions and garlic before adding gold potatoes and broth. After the potatoes are fork-tender; we stir in heavy cream and a splash of milk to create a luxurious white broth that coats the back of a spoon perfectly.

Creamy Kielbasa Potato Soup Ingredients

The Meat & Aromatics

• 14 oz smoked kielbasa or Polish sausage (sliced into rounds)
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil (if needed)

The Soup Base

• 2 lbs Yukon Gold potatoes (peeled and cut into bite-sized chunks)
• 4 cups chicken broth (low sodium)
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste (be careful as sausage is salty)

The Creamy Finish

• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons cornstarch (mixed with splash of water)
• Fresh parsley (chopped for garnish)

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Step by Step Method

Brown the Sausage

• Heat a large Dutch oven or soup pot over medium-high heat.
• Add the sliced kielbasa slices in a single layer; cook for 4–5 minutes per side until they are dark golden brown and crispy.
• Remove the sausage with a slotted spoon and set aside; leaving the drippings in the pot.

Sauté Aromatics

• Add the diced onions to the sausage fat (add a splash of olive oil if the pot is dry).
• Sauté for 5 minutes until soft and translucent; stir in the minced garlic and thyme; cook for 1 minute until fragrant.

Simmer the Potatoes

• Pour in the chicken broth and scrape the bottom of the pot to release any browned bits (this is where the flavor lives).
• Add the potato chunks; ensure they are submerged in the liquid.
• Bring to a boil; then reduce heat to medium-low; cover and simmer for 15–20 minutes until the potatoes are tender when pierced with a fork.

Make it Creamy

• Stir in the heavy cream and milk.
• Whisk the cornstarch with a little cold water to make a slurry; stir this into the bubbling soup to thicken it slightly.
• Return the crispy kielbasa to the pot and simmer for another 5 minutes to marry the flavors.

Serve

• Taste and adjust salt and pepper.
• Ladle into bowls and garnish generously with fresh parsley.

Max’s Reaction: "I like dipping my bread in the white part and fishing out the sausage coins. It tastes like breakfast and dinner mixed together!"

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What Pairs Well With Creamy Kielbasa Potato Soup

This soup is incredibly rich and filling; so we usually keep the sides simple. A loaf of crusty sourdough bread or a warm baguette is non-negotiable for soaking up the creamy broth. If you want some greens; a crisp salad with a sharp vinaigrette or some roasted green beans helps cut through the heaviness of the dairy and meat.

Creamy Kielbasa Potato Soup Variations

Cheesy Cheddar Twist

• Stir in 2 cups of shredded sharp cheddar cheese at the very end (off the heat) to transform this into a cheesy potato sausage chowder.

Spicy Kick

• Add a pinch of red pepper flakes or a dash of Cajun seasoning when browning the onions to give the soup a subtle heat that lingers.

Veggie Loaded

• Add chopped carrots and celery with the onions; or stir in 2 cups of fresh kale or spinach during the last 2 minutes of cooking for a nutrient boost.

Lighter Version

• Swap the heavy cream for half-and-half or evaporated milk; and use turkey kielbasa instead of pork to reduce the calories without sacrificing the smoky flavor.

Equipment

• Large Dutch Oven or Stockpot
• Slotted Spoon
• Chef’s Knife
• Cutting Board

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken significantly as it sits because the potatoes absorb the moisture; this makes it even better the next day.

Make Ahead Strategy

You can chop all the vegetables and slice the sausage a day in advance. Store them in separate containers in the fridge so you can just dump and cook when you get home from work.

Reheating Instructions

Reheat gently on the stovetop over low heat; stirring frequently. You will likely need to add a splash of broth or milk to loosen the texture back to a soup consistency. Do not boil rapidly or the dairy may separate.

Creamy Kielbasa Potato Soup FAQs

A Hearty Bowl for Cold Nights

This meal has become a staple in our winter rotation because it satisfies everyone at the table; from the meat lovers to the comfort food seekers. It is simple; rustic; and deeply flavorful. If you love hearty handhelds to go with your soup; try our Pizza Grilled Cheese for a fun twist. For other comforting bowl meals; the Vegetable Beef Soup is a classic choice; or try the rich French onion chicken orzo casserole if you want something baked rather than simmered.

Share your Creamy Kielbasa Potato Soup! Tag us @HannahCooking with #CreamyKielbasaPotatoSoup; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Creamy Kielbasa Potato Soup recipe and let us know what twists or ingredients you used!

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Creamy Kielbasa Potato Soup

A rich and comforting soup loaded with browned kielbasa sausage, tender gold potatoes, and a creamy savory broth.

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Course: Dinner

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 g

Calories: 480kcal

Cost: $15

Equipment

• 1 Dutch oven (Large soup pot)
• 1 Chef's knife (For chopping)
• 1 Slotted spoon (For sausage)

Ingredients

• ▢ 14 oz smoked kielbasa - Sliced into rounds
• ▢ 2 lbs Yukon Gold potatoes - Peeled and cubed
• ▢ 1 large yellow onion - Diced
• ▢ 3 cloves garlic - Minced
• ▢ 4 cups chicken broth - Low sodium
• ▢ 1 cup heavy cream - For richness
• ▢ 1 cup whole milk - To balance texture
• ▢ 1 teaspoon dried thyme - Herb seasoning
• ▢ 2 tablespoon cornstarch - For thickening
• ▢ 1 tablespoon olive oil - If needed for sautéing
• ▢ 1 tablespoon fresh parsley - Chopped garnish

Instructions 

• Brown sliced kielbasa in a large pot until crispy; remove and set aside.
• Sauté diced onions in the drippings until soft; add garlic and thyme.
• Add chicken broth and potatoes; simmer covered for 15-20 minutes until tender.
• Stir in cream, milk, and cornstarch slurry; simmer to thicken.
• Return sausage to pot, heat through, and garnish with parsley.

Notes

Use Yukon Gold potatoes for the best texture. Brown the sausage well to deepen the flavor of the soup.

Nutrition

Serving: 450g | Calories: 480kcal (24%) | Carbohydrates: 35g (12%) | Protein: 18g (36%) | Fat: 32g (49%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 85mg (28%) | Sodium: 1100mg (48%) | Potassium: 850mg (24%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 600IU (12%) | Vitamin C: 25mg (30%) | Calcium: 100mg (10%) | Iron: 2mg (11%)