I’ll never forget the first time a spoonful of this Kielbasa Potato Soup hit my lips on a blustery autumn evening. My kitchen was filled with the incredible, comforting scent of sizzling sausage and earthy herbs, a smell that promised warmth from the inside out. This recipe, born from a desire to use simple ingredients in the most satisfying way, has become my go-to for chilly nights, hectic weeks, and whenever I need a hug in a bowl. I promise, once you make it, it’ll become a staple in your home, too.
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked kielbasa sausage, sliced into half-moons
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups (about 1.5 lbs) Yukon Gold potatoes, peeled and diced into 1-inch chunks
- 4 cups chicken broth (low-sodium preferred)
- 1 cup whole milk or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups roughly chopped fresh kale or spinach
- For serving: chopped fresh parsley or chives
Don’t let the simple list fool you—each ingredient plays a starring role. I’ve tried this with both turkey kielbasa and the classic smoked pork version, and trust me, the full-fat smoked kielbasa makes a huge difference in flavor; it renders out the most wonderful fat to cook our onions in. For the potatoes, I swear by Yukon Golds. They hold their shape but also break down a little to naturally thicken the soup, unlike waxy red potatoes which stay too firm. And please, don’t skip the smoked paprika! It adds a subtle depth that perfectly complements the sausage.
Equipment Needed
- A large Dutch oven or heavy-bottomed soup pot
- A sharp chef’s knife and cutting board
- A sturdy wooden spoon
- A liquid measuring cup
- Measuring spoons
- A ladle for serving
You really don’t need anything fancy here, which is part of why I love this recipe. The most important piece is a good, heavy-bottomed pot like a Dutch oven. I’ve made this in a thinner stainless steel pot before and found I had to stir constantly to prevent the fond (those tasty browned bits) from burning when sautéing. The Dutch oven distributes heat evenly and holds it beautifully for the long simmer. Your wooden spoon will be your best friend for scraping up all those delicious browned bits from the kielbasa—that’s where so much flavor lives!
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