Spicy Kielbasa Potato Soup is a creamy one-pot soup with crisp-edged kielbasa, tender potatoes, carrots, celery, garlic, cheddar, and a small amount of red chili flakes for warmth. It is filling enough for dinner but still comes together in about 40 minutes.
Why This Kielbasa Potato Soup Is Different
This version uses red chili flakes and cheddar without Parmesan, giving it a cleaner cheesy broth with a mild kick. Browning the kielbasa first adds smoky flavor, while tempering the milk before it goes into the pot helps keep the broth smooth.
Ingredient Notes
- Kielbasa: Brown the pieces until lightly crisp around the edges before removing them from the pot.
- Potatoes: Cut them into similar-size cubes so they cook evenly.
- Red chili flakes: Half a teaspoon gives the broth gentle heat without overpowering the sausage.
- Full-fat milk: Temper it with a ladle of hot soup before adding it to reduce the chance of curdling.
- Cheddar: Stir it in over moderate heat until completely melted.
Tips for a Creamy Broth
Once the milk and cheddar go into the pot, keep the soup at a gentle simmer rather than a hard boil. This protects the dairy and keeps the cheese from becoming grainy.
If you want less heat, reduce the chili flakes. If you prefer more, add extra at the table rather than making the whole pot much hotter.
Storage and Reheating
Store leftovers covered in the refrigerator. Reheat gently and add a splash of milk or broth if the soup thickens after chilling.
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 chili flakes
- 750 g (1 1/2 lb) potatoes, peeled and cubed
- 1.25 liters (5 cups) chicken stock
- 300 ml (1 1/4 cups) 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 Spicy Kielbasa Potato Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat. Fry the kielbasa for 4 to 5 minutes, until lightly crisp. Remove it with a slotted spoon and set aside.
- Add the onion, carrot, and celery to the pot and cook for about 5 minutes, until softened.
- Stir in the garlic and red chili flakes and cook for 1 minute.
- Add the potatoes and chicken stock. Bring to a boil, reduce the heat, cover, and simmer for 10 to 12 minutes, until the potatoes are fork-tender.
- Mix a ladle of hot soup with the milk in a measuring jug or bowl. Pour the tempered milk into the pot, then return the kielbasa.
- Add the cheddar and stir until completely melted.
- Simmer gently for 2 to 3 minutes, stir in the parsley, and season with salt and pepper.
Browse more easy soup recipes, or try the Slow Cooker Creamy Potato Bacon Soup for a different creamy potato dinner.
