Description
Hearty potato kielbasa soup combines Polish sausage with creamy potatoes for a comforting winter meal. Rich flavors and simple ingredients make this soup a satisfying choice for hungry families.
Ingredients
Scale
- 1 1/2 pounds (680 g) potatoes (diced into precise cubes)
- 1 pound (454 g) premium kielbasa (sliced into ½ inch segments)
- 4 cups (946 ml) high-quality chicken stock
- 2 cups (473 ml) full-fat milk
- 2 cups (200 g) finely shredded aged cheddar cheese
- 1 tbsp (15 ml) extra virgin olive oil
- 1/2 cup (80 g) yellow onion (finely diced)
- 1/2 cup (65 g) carrots (approximately 2 large ones, peeled and finely diced)
- 1/2 cup (50 g) celery (approximately 2–3 stalks, finely sliced)
- 1/2 cup (50 g) finely shredded parmesan cheese
- 1/4 cup (15 g) freshly chopped parsley
- 2 cloves garlic (finely minced)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) freshly ground black pepper
Instructions
- Heat extra virgin olive oil in a Dutch oven over medium-high heat. Sear kielbasa segments for 5-6 minutes, stirring frequently until golden brown. Remove kielbasa with a slotted spoon and set aside.
- In the same pot, sauté minced garlic, onions, carrots, and celery for 2 minutes, stirring to prevent burning.
- Pour chicken stock into the pot and add diced potatoes. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until potatoes are fork-tender.
- Return kielbasa to the pot. Pour in milk and incorporate cheddar and parmesan cheeses. Season with salt and pepper. Reduce heat to low and stir continuously for 5-10 minutes until cheeses completely melt and blend into the soup.
- Sprinkle freshly chopped parsley over the soup. Give a final gentle stir to distribute herbs evenly. Serve hot and enjoy the rich, comforting flavors of this hearty soup.
Notes
- Achieve perfect browning by patting kielbasa dry before searing to enhance caramelization and prevent steaming.
- Opt for starchy potatoes like Russet or Yukon Gold for a creamier soup texture that helps naturally thicken the broth.
- Swap dairy milk with plant-based alternatives like almond or oat milk for a lactose-free version without compromising rich flavor.
- Reduce sodium by using low-sodium chicken stock and adjusting salt content gradually while tasting throughout cooking process.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 412 kcal
- Sugar: 3 g
- Sodium: 770 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 65 mg