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.

 

 

How to Make Kielbasa Soup with Potatoes

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Author: Maria

Ingredients

  • 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
  • 3-4 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

Instructions

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.

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.

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.

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.

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.

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.

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