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Our household can't get enough of this hearty kielbasa and potato soup. It's like a cozy blanket on chilly days. The way the smoky sausage bits float in that velvety potato liquid creates something truly special with each taste. It amazes me how this Polish-influenced dish turns everyday ingredients into something completely mouthwatering.
Easy But Impressive
This single-pot creation has rescued countless rushed evenings at my home. Within half an hour, amazing smells drift through every room, drawing the family to dinner. That mix of smoky kielbasa with the thick, creamy base means this soup never sticks around long.
What You'll Need
- 1 pound kielbasa: Go for smoked turkey or pork cut into half-moon shapes.
- 1 medium onion: Finely chopped for the best flavor foundation.
- 2 medium carrots: Skin removed and chopped to similar sizes for consistent cooking.
- 2 celery stalks: Chopped small adds nice texture and taste.
- 3 garlic cloves: Minced right before cooking gives optimal flavor.
- 1/4 teaspoon chili flakes: Can skip this if you don't want heat.
- 4 medium potatoes: Firm varieties will keep their shape in the soup.
- 4 cups chicken stock: Works fine whether you make it yourself or buy it.
- 1 1/2 cups whole milk: Makes the broth wonderfully smooth.
- 2 cups sharp cheddar: Grate it yourself for the smoothest melting.
Cooking Method
- Brown the Sausage
- Pour olive oil into a big Dutch oven on medium. Fry kielbasa slices until they're getting crunchy at the edges, about 4-5 minutes. Take them out with a holed spoon and put aside.
- Soften the Veggies
- Using the same pot, toss in onion, carrot, and celery. Let them cook about 5 minutes, stirring now and then, until they start getting soft.
- Mix in Flavors
- Add your minced garlic and chili flakes if you want them. Cook just a minute until you can smell them.
- Cook the Potatoes
- Throw in chopped potatoes and chicken stock, bring everything to a boil. Turn down the heat and let it bubble gently 10-12 minutes until you can easily stick a fork in the potatoes.
- Pour in Milk
- Mix a little hot soup with the milk first, then pour it all in. Put the kielbasa back in the soup.
- Add the Cheese
- Mix in your shredded cheddar until it's all melted away. Let everything bubble lightly for 2-3 minutes to get a bit thicker.
- Last Touches
- Toss in fresh parsley and season with salt and pepper. Serve while hot and top with extra cheese if you want.
Keeping Leftovers
Store any extra soup in a sealed container in your fridge for up to 3 days. Heat it slowly on the stove or in your microwave when you want more. Don't try freezing this one though, soups with dairy tend to get weird after thawing.
Tweak It Yourself
Want it creamier? Squish some potatoes against the pot while they cook. Love meat? Throw in more kielbasa. Grab some crusty bread to soak up all that tasty liquid. I sometimes toss in extra veggies like mushrooms or sweet peppers to change things up.
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Frequently Asked Questions
- → Why cook the sausage first?
It gives the sausage a crisp texture and releases the tasty bits that make the soup veggies and broth even better.
- → What’s the deal with tempering milk?
Mixing a bit of hot soup into the milk first keeps it creamy without separating when it’s added to the pot.
- → Can I swap out the potatoes?
Yep, just stick to waxy ones like Yukon Golds—they'll hold up better and not fall apart as starchy ones might.
- → When’s the best time for cheese?
Put it in near the end so it melts perfectly without getting stringy or breaking down.
- → Can I get ahead on prep?
You can chop veggies ahead of time. Just reheat the soup slowly later so the creamy base stays smooth.
Conclusion
This creamy bowl is packed with crispy sausage, tender potatoes, and veggies in a cheesy broth. The perfect quick comfort meal for your busy weeknights.