Description
This creamy kielbasa potato soup is a hearty and flavorful dish perfect for comforting meals. It combines smoked Polish sausage with tender potatoes, fresh vegetables, and a rich creamy broth seasoned with paprika and Italian herbs.
Ingredients
Scale
Meat and Fats
- 1 tablespoon olive oil
- 16 ounces kielbasa (smoked Polish sausage) sliced into 1/4″ rounds
- 2 tablespoons butter
Vegetables and Seasonings
- 1 medium onion chopped small
- 2 medium carrots peeled & chopped small
- 2 sticks celery chopped small
- 3–4 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Seasoning salt & pepper to taste
Thickener and Liquids
- 2 tablespoons flour
- 4 cups chicken or beef broth
- 1 cup heavy/whipping cream
Additional Ingredients
- 2 medium-to-large Russet potatoes peeled & diced
- 3/4 cup corn (frozen or fresh)
Instructions
- Brown the Kielbasa: Heat olive oil in a soup pot or Dutch oven over medium-high heat. Add sliced kielbasa and cook, stirring occasionally, until nicely browned and crisp, about 7-10 minutes. Reduce heat to medium as it cooks. Transfer sausage to a plate, draining excess fat from the pot if necessary.
- Sauté the Vegetables: Add butter, chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
- Add Aromatics and Flour: Stir in minced garlic, paprika, Italian seasoning, and flour. Cook for about 1 minute, stirring continuously to combine and cook the flour.
- Add Broth and Scrape Pot: Pour in chicken or beef broth, stirring well to dissolve the flour and scrape up browned bits from the bottom of the pot to boost flavor.
- Add Cream, Potatoes, Corn, and Kielbasa: Stir in heavy cream, diced potatoes, corn, and the browned kielbasa. Increase heat to high and bring soup to a boil.
- Simmer the Soup: Once boiling, reduce heat to maintain a rapid simmer with the lid slightly open. Cook for about 20 minutes until potatoes are tender, stirring occasionally.
- Season and Serve: Season the soup generously with seasoning salt and pepper to taste. Stir well and serve hot.
Notes
- Use Lawry’s seasoning salt for a traditional flavor, or your preferred brand/type of seasoning salt.
- Avoid substituting heavy cream with milk or half-and-half as boiling may cause curdling.
- If using a very fatty sausage, drain excess fat from the pot after browning the kielbasa to prevent the soup from becoming greasy.
