Kielbasa potato soup is creamy, comforting and utterly delicious. The crispy sausage bits pairs perfectly with the potatoes and cheesy broth for a soup that will make a perfect midweek meal!
This cheesy sausage potato soup is true comfort in a bowl. It has everything you could want in a winter soup — crispy bits of smoked sausage, melting cheese and a garlicky white broth. Perfection doesn’t even begin to cover it!
Ingredients
- 1 tablespoon olive oil
- 300 g (10.5 oz) kielbasa sausage, cut into bite-size pieces
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- 1/2 teaspoon red chilli flakes
- 750 g (1 1/2 lb) potatoes, peeled and cubed
- 1.25 litres (5 cups) chicken stock
- 300 ml (1 1/4) full-fat milk
- 100 g (3.5 oz) cheddar cheese, grated
- 30 g (1/2 cup) fresh parsley, roughly chopped
- Salt and pepper to taste
How to Make Kielbasa Potato Soup
- Heat the oil in a large pot or Dutch oven and fry the kielbasa for 4-5 minutes over medium heat until slightly crispy. Remove the sausage with a slotted spoon and set it aside.
- Add the onion, carrot and celery to the same oil you cooked the kielbasa in and cook for 5 minutes until softened.
- Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
- Add the potatoes and chicken stock to the pot and bring to a boil. Lower the heat and simmer for 10-12 minutes, covered with a lid, until the potatoes are fork-tender.
- Take a ladle of soup and mix it with the milk in a measuring jug or bowl to temper it. Pour the mixture into the pot, then add the cooked kielbasa.
- Add the cheddar cheese and stir until completely melted.
- Simmer the soup for 2-3 more minutes until it thickens some more, then stir in the parsley. Season to taste, then divide into bowls and serve with extra grated cheddar on top if you like.
