How to Make Kielbasa Soup with Potatoes

Dive into the heartwarming embrace of Kielbasa Soup with Potatoes, a rustic and flavorful dish that combines the smoky richness of kielbasa sausage with the earthy comfort of potatoes. This soup is a testament to simple ingredients coming together to create a meal that’s both satisfying and nourishing. Perfect for chilly evenings, family gatherings, or as a comforting meal any day of the week, this kielbasa soup is a versatile dish that’s sure to please a wide range of tastes. Let’s gather our ingredients and cook up a pot of this cozy delight.

Why You’ll Love Kielbasa Soup with Potatoes:

  • Rich and Flavorful: Kielbasa adds a smoky depth that elevates the soup’s overall taste.
  • Comforting: A bowl of this soup is like a warm hug, perfect for cold days or when you need a bit of comfort.
  • Hearty and Filling: Packed with potatoes and vegetables, it’s a complete meal in one bowl.
  • Easy to Make: Simple ingredients and straightforward preparation make this soup a hassle-free option for any cook.



Ingredients Notes For Kielbasa Soup with Potatoes:

  • Kielbasa: Use good quality kielbasa for the best flavor. It can be sliced into rounds or half-moons.
  • Potatoes: Choose waxy or all-purpose potatoes like Yukon Gold for their texture and ability to hold up in the soup.
  • Vegetables: A mix of onions, carrots, and celery forms the aromatic base, while kale or spinach adds color and nutrients.
  • Broth: Chicken or vegetable broth works well as the soup’s base. Consider low-sodium options for better control over the seasoning.
  • Seasonings: Garlic, thyme, and bay leaves add depth and complexity to the soup’s flavor profile.

Recipe Steps:

  1. Sauté the Kielbasa: In a large pot, sauté the kielbasa slices until they’re slightly browned. Remove and set aside, leaving the drippings in the pot.
  2. Cook the Vegetables: In the same pot, sauté the onions, carrots, and celery until soft. Add garlic and cook until fragrant.
  3. Simmer the Soup: Add the potatoes, broth, thyme, and bay leaves to the pot. Bring to a simmer and cook until the potatoes are tender.
  4. Add Greens and Kielbasa: Return the kielbasa to the pot and add kale or spinach, cooking until the greens are wilted and the soup is heated through.
  5. Season and Serve: Remove the bay leaves, and adjust the seasoning with salt and pepper. Serve the soup hot, with a sprinkle of fresh parsley if desired.

Storage Options:

  • Refrigerate: Cool the soup and store it in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Freeze the soup in suitable containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Kielbasa Soup with Potatoes


  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced into 1/4-inch rounds
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 34 garlic cloves, minced
  • 6 cups chicken or vegetable broth
  • 1 pound potatoes, peeled and diced into 1-inch cubes
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 bay leaf
  • 2 cups kale or spinach, roughly chopped (optional)
  • 1/2 cup heavy cream or half-and-half (optional)


  1. Brown the Kielbasa:
    • Heat the olive oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the kielbasa with a slotted spoon and set aside.
  2. Sauté the Vegetables:
    • In the same pot, add the chopped onion, sliced carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add Broth and Potatoes:
    • Pour in the chicken or vegetable broth and add the diced potatoes to the pot. Stir in the dried thyme, paprika, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.
  4. Return Kielbasa to Pot:
    • Add the browned kielbasa back to the pot. If using, add the chopped kale or spinach. Continue to simmer for another 5-10 minutes, until the greens are wilted and the kielbasa is heated through.
  5. Add Cream (Optional):
    • If desired, stir in the heavy cream or half-and-half during the last few minutes of cooking for a richer, creamier soup.
  6. Serve:
    • Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.
  • Author: Maria

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating