Cheesy Potato Kielbasa Soup
This cheesy potato kielbasa soup is a creamy one-pot comfort-food dinner made with browned smoked sausage, tender potatoes, vegetables, chicken broth, milk, and sharp cheddar cheese. It is hearty, flavorful, and perfect for cold nights.
Ingredients
- 14 ounces fully cooked smoked kielbasa sliced into rounds
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ pounds Yukon Gold potatoes peeled if desired and diced into ½-inch pieces
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt plus more to taste
- 1½ cups whole milk or half-and-half
- 2 cups freshly shredded sharp cheddar cheese
- 2 tablespoons chopped parsley or sliced green onions optional for garnish
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Add the sliced kielbasa in a single layer and cook for 3 to 4 minutes per side, until lightly browned. Transfer the sausage to a plate.
- Reduce the heat to medium. Add the butter, onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften.
- Add the garlic and cook for 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables. Stir continuously for 1 minute to cook the flour.
- Gradually pour in the chicken broth while stirring. Scrape the bottom of the pot to loosen any browned bits.
- Add the diced potatoes, browned kielbasa, smoked paprika, dried thyme, black pepper, and salt. Bring the soup to a gentle boil.
- Reduce the heat to medium-low and simmer for 15 to 18 minutes, or until the potatoes are fork-tender.
- Reduce the heat to low. Stir in the milk or half-and-half.
- Add the shredded cheddar cheese a handful at a time, stirring gently until melted after each addition. Do not boil the soup after adding the cheese.
- Taste and adjust the salt and pepper. Garnish with parsley or green onions, if desired, and serve warm.
Notes
- Best cheese: Shred cheddar cheese from a block for the smoothest melted texture.
- Potatoes: Yukon Gold potatoes stay creamy and hold their shape. Russet potatoes create a thicker soup because they break down more.
- Make it spicy: Use spicy kielbasa, add ¼ teaspoon cayenne pepper, or stir in red pepper flakes.
- Thicker soup: Mash a few cooked potatoes against the side of the pot before adding milk and cheese.
- Storage: Refrigerate leftovers within 2 hours in airtight containers and use within 3 to 4 days.blogs.extension.iastate+1
- Freezing: For the best texture, freeze the soup before adding milk and cheese, then add both after thawing and reheating.
- Reheating: Reheat gently over low heat. Add a splash of milk or broth if the soup thickens