Kielbasa Potato Soup

5 from 2 votes

This Kielbasa Potato Soup is my go-to when I want something hearty, creamy, and totally comforting. It’s loaded with tender potatoes, smoky sausage, and rich broth. I love serving it with crusty bread on cold nights.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: kielbasa potato soup

Servings: servings

Calories: 646kcal

Author: Lena Gladstone

Ingredients

1 tablespoon olive oil
14 oz kielbasa sliced into half-moons
2 tablespoons unsalted butter
2 large leeks large, white and light green parts, thinly sliced
4 cloves garlic minced
¼ cup all-purpose flour
2 pounds russet potatoes peeled and cut into ½-inch cubes
4 cups chicken stock
1 cup whole milk
1 cup heavy cream
2 teaspoon kosher salt plus more to taste
2 tablespoons fresh dill finely chopped, for serving

Instructions

Add the olive oil and sliced kielbasa to the pot and cook until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and set aside.
Add the butter to the pot. Once melted, stir in the leeks and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
Sprinkle the flour over the leek mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the cubed potatoes, then slowly pour in the chicken stock while stirring. Bring to a simmer and cook until potatoes are tender, about 12-15 minutes. Taste the potatoes to make sure they are fully cooked.
Stir in the milk, heavy cream, and salt. Simmer gently for 5 minutes to heat through. Do not boil.
Return the cooked kielbasa to the pot, stirring to combine. Simmer for an additional 2 minutes. Adjust your seasoning if needed.
Ladle into bowls and garnish with fresh dill. Serve while hot with crusty bread.

Notes

Brown the kielbasa first to enhance its smoky flavor and add richness to the base of the soup.
Slice the leeks thinly and clean them thoroughly, as they often contain dirt between the layers.
Cook the flour for 1 to 2 minutes after adding it to the leeks to eliminate the raw flour taste and help thicken the soup.
Cut the potatoes into evenly sized 1-inch cubes so they cook at the same rate and give the soup a consistent texture.
Stir the broth in slowly while mixing to avoid lumps and help the roux thicken properly.
Serve with crusty bread, biscuits, or a green salad for a complete and hearty meal.
Leftovers can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop.
This soup does not freeze well due to the cream, which may separate when thawed. For freezer-friendly prep, omit the dairy and add it fresh when reheating.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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