Kielbasa Potato Soup Recipe
There’s something so comforting about a hearty bowl of soup, especially as the weather starts to cool down. For me, Kielbasa Potato Soup is that cozy comfort in a bowl. It’s one of those dishes that warms you from the inside out, with its rich, cheesy broth and smoky, savory kielbasa balancing beautifully with tender potatoes. This is the kind of meal that makes you feel like you’re wrapped up in a soft blanket, even if you’re standing in your kitchen on a chilly autumn afternoon.
I first made this soup on a whim, craving something filling but simple after a long day. As soon as the smoky aroma of the fried kielbasa hit my nose, I knew I was onto something special. Since then, this recipe has been a regular in my kitchen, evolving a little each time I make it. Whether you’re looking for a quick weekday dinner or something to impress guests with minimal effort, this Kielbasa Potato Soup is sure to hit the spot!
🥣 Why you’ll love this kielbasa potato soup
For starters, it’s incredibly easy to make, requiring just one pot and a bit of chopping. The flavors are simple but bold, with the rich smokiness of kielbasa playing off the creaminess of the potatoes and cheese. There’s also a little kick from the red chili flakes, which adds a subtle warmth without overpowering the dish. The best part? It’s a meal all on its own. One bowl, and you’re full, happy, and probably planning to sneak back to the pot for seconds.
A personal connection: The soup that saved a winter night
I remember the first time I made this soup like it was yesterday. It was the dead of winter, and I had spent the whole day out, shoveling snow and helping neighbors clear their driveways. By the time I got inside, my fingers were frozen, and I wanted nothing more than to curl up with something warm. After rummaging through the fridge, I spotted a pack of kielbasa, a few potatoes, and a hunk of cheddar cheese, and I knew I had the makings of something special. As the soup bubbled away on the stove, the smell filled the kitchen, bringing with it that sense of home and warmth that only comfort food can provide. Ever since that day, this soup has become my go-to recipe whenever I need a little extra coziness in my life.
The story behind kielbasa potato soup
Kielbasa itself has a long and storied history. Traditionally, kielbasa refers to a type of Polish sausage, known for its rich, smoky flavor and coarse texture. It’s often made from pork, though beef and other meats can be used as well. While kielbasa is often enjoyed on its own or grilled, using it in soups is a great way to get all that deep, savory flavor infused into every bite. Potatoes are a natural pairing, as their creamy texture absorbs the smokiness of the sausage, creating a perfect harmony of flavors. What I love most about this dish is its adaptability—every family has their own twist, and it’s a recipe that’s evolved from humble roots into something you can dress up or down depending on what’s in your pantry.
Let’s talk ingredients: Smoky, creamy, and oh-so-satisfying
- Kielbasa: The star of the show. Kielbasa adds a smoky, savory depth to the soup that’s hard to beat. If you don’t have kielbasa on hand, you could substitute with smoked sausage or even chorizo for a spicier kick. Just be sure to use something that can hold up to frying.
- Potatoes: These give the soup its hearty, creamy base. Yukon Golds or Russets are my go-to choices since they hold up well during cooking and break down just enough to thicken the broth. If you’re in a pinch, red potatoes work too, though they’ll stay a bit firmer.
- Cheddar cheese: The cheese adds richness and a slight tang that balances the soup’s smokiness. I like using sharp cheddar, but feel free to swap it for Gruyère if you want to get fancy, or even a mild cheddar if that’s what you have.
- Carrot, celery, and onion: This classic trio forms the base of the soup’s flavor, adding sweetness and depth to the broth. I’ve tried it without, and while the soup still tastes great, I think these veggies really round things out.
- Garlic and chili flakes: These bring a little zing and spice. The garlic enhances the flavor of the kielbasa, and the chili flakes offer just enough heat to keep things interesting. Feel free to adjust the amount of chili based on your spice tolerance.
- Fresh parsley: Adding parsley at the end gives a fresh, bright contrast to the rich broth. If you don’t have parsley, you can substitute with fresh chives or dill for a different twist.
- Chicken stock and milk: The chicken stock forms the soup’s base, while the milk adds creaminess without making the soup too heavy. If you want a dairy-free version, you could substitute the milk with a plant-based milk like almond or oat.

Kitchen gear: Tools of the trade
For this recipe, you’ll need a large pot or Dutch oven, which is key for browning the sausage and building flavor. A good slotted spoon will help you remove the kielbasa without losing any of that delicious oil left behind for the veggies. If you don’t have a Dutch oven, a large soup pot will work just fine. I also like using a potato masher to gently break down some of the potatoes once they’re cooked, giving the soup an extra creamy texture without needing to blend it.
Step-by-step: Let’s make some soup!
- Fry the kielbasa: Heat your oil in a large pot and toss in those bite-sized pieces of kielbasa. You want them to get a little crispy around the edges, so let them cook undisturbed for about 4-5 minutes. That crispy caramelization is going to add a ton of flavor! Once done, scoop the sausage out with a slotted spoon and set it aside.
- Sauté the veggies: In the same pot (don’t clean it—you want all those crispy sausage bits), add your diced onion, carrot, and celery. Cook for about 5 minutes until everything starts to soften. Stir in the garlic and chili flakes for a minute, just until fragrant. Be careful not to let the garlic burn—it turns bitter pretty quickly.
- Cook the potatoes: Now, add your cubed potatoes and pour in the chicken stock. Bring the soup to a boil, then lower the heat, cover the pot, and let it simmer for about 10-12 minutes, or until the potatoes are fork-tender. This is a good time to give it a taste and add a pinch of salt if needed.
- Temper the milk: Take a ladle of hot soup and mix it with the milk in a separate bowl. This helps warm up the milk so it doesn’t curdle when you add it to the pot. Once tempered, pour the milk into the soup along with the cooked kielbasa.
- Add the cheese: Stir in the grated cheddar cheese until it’s fully melted and the soup starts to thicken. This is the magic moment when the soup really comes together—rich, creamy, and cheesy.
- Finish with parsley: Simmer for another couple of minutes, then stir in the chopped parsley. Taste and adjust seasoning with salt and pepper.

Variations and twists on a classic
One of the best things about this soup is how adaptable it is. Here are a few variations I’ve tried:
- Vegan version: Swap the kielbasa for a plant-based sausage, and use vegetable stock and a dairy-free milk like almond or coconut. You can also use nutritional yeast in place of the cheddar cheese for a cheesy flavor.
- Gluten-free: This recipe is naturally gluten-free, but always double-check your sausage and stock to make sure they don’t contain hidden gluten.
- Spicy twist: If you like heat, try using spicy kielbasa or add extra chili flakes. You could even toss in a diced jalapeño with the veggies for an extra kick.
- Seasonal swaps: In the spring, you could add fresh spinach or kale at the end for a burst of green. In the fall, swap some of the potatoes for sweet potatoes for a sweeter, earthier flavor.
Serving ideas: Make it an occasion!
When it comes to serving, I like to top each bowl with a little extra grated cheddar, maybe a sprinkle of parsley, and a few freshly cracked pepper flakes for color. If you’re feeling fancy, some crispy bacon bits wouldn’t go amiss either! Pair this soup with a slice of crusty bread or even a grilled cheese for the ultimate comfort meal.
Drink pairings: What to sip with your soup
For a drink pairing, I’d suggest something that complements the rich, smoky flavors of the soup. A crisp, light beer like a pilsner or a wheat beer works beautifully, cutting through the creaminess. If wine is more your speed, try a chilled glass of sauvignon blanc or a light red like pinot noir—both will provide a nice contrast to the hearty flavors of the soup.
Storage and reheating tips
If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so when you reheat it, add a splash of milk or stock to bring it back to the perfect consistency. Reheat gently on the stove over medium heat, stirring occasionally. Just be sure not to boil it again, as the milk can separate. This soup also freezes well, just leave out the milk and cheese until you’re ready to serve it.
Scaling up or down
This recipe makes about 4 hearty servings, but you can easily double it if you’re feeding a crowd. If you’re scaling down for a smaller group, it’s just as easy to halve the recipe, though I’d still make the full amount—you’ll thank me when you’ve got leftovers!
Potential issues and how to avoid them
If your soup is too thick, just add a bit more stock or milk until you reach your desired consistency. On the flip side, if it’s too thin, let it simmer a bit longer or mash a few potatoes directly in the pot to thicken things up. And don’t worry if the cheese doesn’t fully melt at first—just keep stirring over low heat, and it will eventually smooth out.
Give it a try!
I hope you’ll give this Kielbasa Potato Soup a try—it’s one of those recipes that’s perfect for experimenting with, but even the basic version is pretty hard to beat. Whether you’re new to making soups or a seasoned pro, this one is bound to become a favorite. So grab a spoon, dig in, and enjoy the warm, comforting flavors of fall in every bite!

FAQ
1. Can I make this soup in a slow cooker?
Yes! Just brown the kielbasa first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the milk, cheese, and parsley in the last 30 minutes.
2. Can I use a different type of cheese?
Absolutely! Gruyère, fontina, or even a smoked gouda would work well. Just keep in mind that the flavor will change slightly depending on what cheese you use.
3. Can I freeze this soup?
Yes, but it’s best to freeze it before adding the milk and cheese. When ready to serve, thaw the soup, reheat it, and then stir in the dairy for the best texture.
4. How can I make this soup lighter?
You can use low-fat milk and reduce the amount of cheese. Or, swap the potatoes for cauliflower to cut down on carbs.
5. Is kielbasa the same as regular sausage?
Not quite—kielbasa is a specific type of smoked Polish sausage with a distinct flavor. If you can’t find kielbasa, smoked sausage is the best substitute.

Kielbasa Potato Soup Recipe
This hearty Kielbasa Potato Soup is loaded with smoky sausage, creamy potatoes, and cheddar cheese for the ultimate cozy meal.
- Total Time: 40 minutes
- Yield: 4 1x
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
- ½ teaspoon red chilli flakes
- 750 g (1 ½ lb) potatoes, peeled and cubed
- 1.25 litres (5 cups) chicken stock
- 300 ml (1 ¼) full-fat milk
- 100 g (3.5 oz) cheddar cheese, grated
- 30 g (½ cup) fresh parsley, roughly chopped
- Salt and pepper to taste
Instructions
- Fry the kielbasa: Heat your oil in a large pot and toss in those bite-sized pieces of kielbasa. You want them to get a little crispy around the edges, so let them cook undisturbed for about 4-5 minutes. That crispy caramelization is going to add a ton of flavor! Once done, scoop the sausage out with a slotted spoon and set it aside.
- Sauté the veggies: In the same pot (don’t clean it—you want all those crispy sausage bits), add your diced onion, carrot, and celery. Cook for about 5 minutes until everything starts to soften. Stir in the garlic and chili flakes for a minute, just until fragrant. Be careful not to let the garlic burn—it turns bitter pretty quickly.
- Cook the potatoes: Now, add your cubed potatoes and pour in the chicken stock. Bring the soup to a boil, then lower the heat, cover the pot, and let it simmer for about 10-12 minutes, or until the potatoes are fork-tender. This is a good time to give it a taste and add a pinch of salt if needed.
- Temper the milk: Take a ladle of hot soup and mix it with the milk in a separate bowl. This helps warm up the milk so it doesn’t curdle when you add it to the pot. Once tempered, pour the milk into the soup along with the cooked kielbasa.
- Add the cheese: Stir in the grated cheddar cheese until it’s fully melted and the soup starts to thicken. This is the magic moment when the soup really comes together—rich, creamy, and cheesy.
- Finish with parsley: Simmer for another couple of minutes, then stir in the chopped parsley. Taste and adjust seasoning with salt and pepper.
Notes
Serving ideas: Make it an occasion!
When it comes to serving, I like to top each bowl with a little extra grated cheddar, maybe a sprinkle of parsley, and a few freshly cracked pepper flakes for color. If you’re feeling fancy, some crispy bacon bits wouldn’t go amiss either! Pair this soup with a slice of crusty bread or even a grilled cheese for the ultimate comfort meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner