Kielbasa Potato Soup Recipe

Introduction

Kielbasa Potato Soup is a hearty and comforting dish perfect for chilly days. Combining tender kielbasa, creamy potatoes, and fresh kale, it’s a flavorful meal that’s easy to prepare and sure to satisfy.

Ingredients

• 32 oz chicken broth
• 13 oz turkey kielbasa, chopped
• 1 medium onion, chopped
• 4–5 medium or small russet potatoes, peeled and cubed (½”–1” pieces)
• 6 oz shredded sharp cheddar cheese
• 1/3 cup heavy cream
• 2 cups chopped kale
• 2–3 tablespoons olive oil, divided
• 1 ½ tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Step 2: Add the chopped turkey kielbasa to the pot and cook until lightly browned, about 4 minutes.
3. Step 3: Stir in the garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Cook for 1 minute to release the aromas.
4. Step 4: Add the peeled and cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Step 5: In a separate pan, heat the remaining olive oil and sauté the chopped kale until wilted, about 3-4 minutes. Add the kale and lemon juice to the soup pot.
6. Step 6: Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt completely. Heat through but avoid boiling to keep the cream from curdling.
7. Step 7: Taste and adjust seasoning if needed. Serve hot and enjoy your comforting kielbasa potato soup.

Tips & Variations

• Use smoked kielbasa for a deeper, smoky flavor.
• Add cooked bacon or sausage for extra richness.
• Substitute kale with spinach or Swiss chard for a milder green.
• For a thicker soup, mash some of the potatoes before adding the cheese and cream.
• Sprinkle with fresh parsley or chives before serving for a fresh finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular kielbasa instead of turkey kielbasa?

Yes, regular kielbasa will work well and provide a richer flavor, but the soup may have a higher fat content.

Is it possible to make this soup dairy-free?

To make it dairy-free, omit the cheese and heavy cream or substitute with coconut milk or a plant-based cream alternative.

Kielbasa Potato Soup Recipe

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★★★★★

4.9 from 135 reviews

This hearty Kielbasa Potato Soup is a comforting blend of smoky turkey kielbasa, tender russet potatoes, and nutrient-rich kale in a creamy chicken broth base, seasoned with garlic, onion, thyme, and a hint of heat from red pepper flakes. Finished with sharp cheddar cheese and a splash of lemon juice, this soup offers a balanced combination of flavors perfect for a cozy meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sauce and Broth

• 32 oz chicken broth
• 1/3 cup heavy cream
• 1 ½ tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Protein and Vegetables

• 13 oz turkey kielbasa, chopped
• 1 medium onion, chopped
• 4–5 medium/small russet potatoes, peeled and cubed into ½–1 inch pieces
• 2 cups chopped kale

Cheese and Oil

• 6 oz shredded sharp cheddar cheese
• 2–3 tablespoons olive oil, divided

Instructions

1. Prepare the Vegetables and Kielbasa: Peel and cube the russet potatoes into ½ to 1 inch pieces. Chop the onion and kale, and slice the turkey kielbasa into bite-sized pieces.
2. Sauté the Onion and Kielbasa: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Add the chopped kielbasa and cook until it starts to brown slightly, about 5 minutes, stirring occasionally.
3. Add Potatoes and Seasonings: Add the cubed potatoes to the pot along with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir everything together to coat the potatoes and kielbasa with the spices.
4. Pour Broth and Simmer: Pour in the 32 oz chicken broth, stirring to combine. Bring the soup to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15-20 minutes.
5. Add Kale and Cream: Once the potatoes are tender, stir in the 2 cups of chopped kale and the heavy cream. Continue cooking for another 5 minutes until the kale softens but still retains some texture.
6. Finish with Lemon Juice and Cheese: Remove the pot from heat and stir in 1 ½ tablespoons lemon juice to brighten the flavors. Add the shredded sharp cheddar cheese and stir until it melts into the soup, creating a creamy consistency.
7. Adjust and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Drizzle the remaining olive oil (1-2 tablespoons) on top if desired for extra richness. Serve hot and enjoy your warm, comforting Kielbasa Potato Soup.

Notes

• You can substitute turkey kielbasa with regular pork kielbasa if preferred.
• For a thicker soup, mash a few potatoes against the side of the pot before adding the kale.
• Kale can be replaced with spinach or Swiss chard for variation.
• Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop over low heat.
• To make it dairy-free, omit the cheese and use coconut cream or another non-dairy cream alternative.

Keywords: Kielbasa Potato Soup, Turkey Kielbasa Soup, Hearty Soup, Creamy Potato Soup, Kale Soup, One-Pot Meal