Kielbasa Soup with Potatoes is a warm and hearty dish perfect for cooler weather or when you’re craving a comforting, satisfying meal. This soup is packed with the smoky flavor of kielbasa, tender potatoes, and the rich blend of Parmesan and cheddar cheeses. Fresh vegetables and garlic enhance the flavor, making this soup a balanced combination of savory and creamy.
This recipe is easy to prepare in a single pot, minimizing cleanup and maximizing convenience. It’s an ideal meal for busy weeknights or for feeding a crowd, providing a delightful mix of textures and tastes that will have everyone asking for seconds. Serve it with crusty bread or a side salad for a complete meal.
Why You’ll Love This Recipe:
• Full of Flavor: The combination of smoky kielbasa, creamy cheeses, and savory chicken stock is rich and satisfying.
• Easy One-Pot Meal: Simple preparation in one pot means less cleanup.
• Comfort Food at Its Best: Perfect for warming up on a chilly day or when you want a hearty, filling meal.
Ingredients:
• 1 pound kielbasa sausage, sliced
• 2 garlic cloves, freshly minced
• 1 tbsp olive oil
• 1 small yellow onion, diced
• ½ cup celery, finely sliced
• 2 large carrots, peeled and diced
• 4 cups chicken stock
• 1 ½ pounds potatoes, diced
• ½ cup Parmesan cheese, shredded
• 2 cups milk
• 2 cups cheddar cheese, shredded
• 1/4 cup parsley, roughly chopped
• Salt and black pepper to taste
How to Make Kielbasa Soup with Potatoes:
1. Sauté the Sausage:
• In a large Dutch oven or soup kettle, heat the olive oil over medium-high heat.
• Add the sliced kielbasa and cook for 5-6 minutes until browned. Remove the sausage from the pot and set it aside.
2. Sauté the Vegetables:
• In the same pot, add the diced onion, minced garlic, carrots, and celery. Cook for 2 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the Stock and Potatoes:
• Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes or until the potatoes are tender.
4. Incorporate the Sausage and Cheeses:
• Add the cooked kielbasa back into the pot. Stir in the milk, Parmesan cheese, and cheddar cheese. Season with salt and black pepper to taste.
5. Simmer and Finish:
• Stir the soup well and cook over medium-low heat for another 10 minutes, or until the cheese has melted and the soup is smooth and creamy.
6. Garnish and Serve:
• Remove from heat and garnish with chopped parsley. Serve immediately while hot.
Tips:
• Cheese Melting Tip: To prevent the cheese from clumping, add it gradually while stirring continuously.
• Thicker Soup: For a thicker consistency, mash some of the potatoes directly in the pot before adding the cheeses.
• Substitute Veggies: Feel free to add or substitute other vegetables like spinach or green beans for added variety.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or microwave until warmed through.
• Freezer: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
This Kielbasa Soup with Potatoes is a deliciously comforting dish that is perfect for a cozy night in. Enjoy the blend of flavors and warmth in each bite!
